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The J. C. Forkner 



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—gardens 
recipes 



How to Serve Figs 
in the Home 



Fresno, California 



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COPYRIGHT 
1919 

BY 

J. C. FORKNER 



©C1A533068 






THE J. C. FORKNER FIG GARDENS RECIPES 




Fresno County, California, Palms 



THE J. C. FORKNER FIG GARDENS RECIPES 



FRUITAGE SHOWN 
IN PLANTINGS OF 
THE MISSION FATHERS— 



The dried fig of commerce is one of the 
first and most favored of the fruits spoken 
of in the history of civilization, the fruit 
first produced around Jerusalem and 
Damascus. 

There are but a few favored sections 
along the Mediterranean Ocean where the 
fig of commerce can thrive. No other 
section in all the world has been dis- 
covered, for thousands of years, where 
this fig of commerce can be grown 
properly — except in the San Joaquin and 
the Sacramento Valleys of Central Cali- 
fornia. 

The findings of forty years, years of 
patient endeavor and of exhaustive ex- 
periments, have determined that this west- 
coast section, in soil and in climate, 
peculiarly favors the fig that has made 
famous the far-away Valley of Maeander, 
Asia Minor. 

Moreover, the history of the fig in Cali- 
fornia is fraught with interest, and has to 
do with the sacrificial wanderings of the 
Franciscan Fathers, who traversed — dur- 
ing the pre-territorial period — the then 



THE J. C. FORKNER FIG GARDENS RECIPES 

wastes now included within the boun- 
daries of the Golden State. 

Wherever there was left the impress of 
the Mission Father, there has ever been 
in propagation the little Black Fig of 
pleasant fruitage. 

Aside from other now world-famous 
fig-tree growths of the San Joaquin (Cali- 
fornia) Valley, the six thousand acres of 
Fig Gardens, comprising the J. C. Forkner 
Fig Gardens, just north of the city of 
Fresno, give emphasis to the claims made 
for the Central California section. 

This six-thousand-acre tract of fig gar- 
dens has been and is being divided into 
the smaller, individual holdings, bringing 
into being a community of prosperous 
homes — the beginning of the larger de- 
velopment now in the planning. 




THE J. C. FORKNER FIG GARDENS RECIPES 

FOOD VALUE 

OF THE COMMON FIG — 

The Picus Carica, or common fig, is but 
one of more than an hundred species of a 
most interesting fruit which, from the 
earliest of ancient times has, in its varying 
forms, been accorded not only a place of 
importance but of honor and of reverence. 

Biblical records mention the fig as cloth- 
ing, as food, as medicine, and, in the 
matter of clothing, were it still "the 
fashion to wear 'em" the Fig Leaf would 
be particularly enhanced in value — a fact 
due to the infinite variety of its pattern, 
two leaves, even on the same tree, never 
being found exactly alike — featuring "ex- 
clusive designs.' ' 

In the matter of food values, according 
to scientific analysis, the fig has no equal. 
In its component parts, there is nothing 
of refuse ; the fig carries the minimum of 
water; in protein the fig is rated at 4.3; 
in fat, .3 ; in carbo-hydrates, 74.2 ; in ash, 
2.4, approximating in fuel, flesh-sustain- 
ing value per pound in calories 1475. 

The only other fruits approaching the 
fig in these vital essentials are the date 
and the prune — all others carrying but 
370, and less, of calories. 



THE J. C. FORKNER FIG GARDENS RECIPES 



HEALTHFULNESS 

A FIG CHARACTERISTIC — 

Either green or dried, the fig has no 
superior in healthfulness among the fruits 
of common usage, and in food values holds 
a place entirely its own. 

The large amount of sugar carried by 
the fig is most nourishing, and, being one 
of nature's best laxatives, pleasant to the 
taste, mild yet positive in effect, easily 
displaces the decidedly acid fruits. 

In addition to the wholesome qualities 
of the fig, there is no fruit which, dried 
or preserved by some method of cooking, 
so retains or so transforms its charms 
into equal attractiveness. 

The fg is quite unique in being as 
agreeable dried as in its original, fresh 
juciness — and its saccharine quality is 
greater. 




THE J. C. FORKNER FIG GARDENS RECIPES 



FACTS ABOUT FIGS 

AND HOW TO USE THEM— 

TO EAT FRESH FIGS— 

When figs are served at the table un- 
cooked, hold them by the stem and, with 
a small knife, cut the fruit across twice, 
at right angles, downward as far as the 
stem. Thus quartered, the pulp will open 
and hang slightly outward but will not 
become entirely detached. Then with the 
knife separate the pulp from the skin, 
gently scraping it toward you, from the 
center, or stem-heart, downward. By this 
method one secures the entire pulp with- 
out the skin, and in convenient bits for 
eating. 

TO FRESHEN FIGS— 

Place dried figs in an enamelled colan- 
der and steam until soft and filled out in 
appearance. Remove and prepare further 
for cooking as desired, or roll in con- 
fectioners ' sugar and set aside to partially 
dry before serving. A drop of tart fruit 
juice and a little sugar may be placed 
inside the fig. 

TO SERVE FIGS— 

If the figs are of the dried order, they 
should be washed, drained and chilled. 



THE J. C. FORKNER FIG GARDENS RECIPES 



DAINTY DELIGHTS 



TOASTY TEASERS— 

Wash carefully and in boiling- water cook until 
tender a half-pound of pulled fig's, add one-fourth 
cup of sugar and the grated rind and juice of half 
a lemon. Cook until the syrup is well reduced. 
Cut the crust from a thick slice of bread and saute 
to a golden brown, first on one side and then on 
the other, in two tablespoonfuls of hot butter. 
Drain the bread on soft paper; then heap the figs 
upon it, cover with two-thirds of a cup of thick 
cream, and a scant fourth cup of sugar, beaten 
until stiff. Serve at once. Sponge cake may be 
used in the place of bread. 

FIG FLUFF-DUFF— 

Stew one cap of dried figs until tender, then put- 
through a colander and mix with one cup of sugar 
in which has been sifted a teaspoonful of cream of 
tartar. Beat thoroughly the whites of five eggs 
with a pinch of salt and when perfectly stiff add 
the yolks of two eggs and whip again. Now mix 
lightly, a little at a time, with the figs and sugar 
and place in a buttererd baking dish. Sprinkle over 
the top one-half cup of fine- chopped nuts and bake 
for fifteen minutes. Serve this with cream, plain 
or whipped. 

FIG FOAM— 

Make an orange or lemon gelatine jelly. (With 
a plain gelatine it is best to follow directions given 
by the manufacturers of the particular brand one 
uses, as they know best the strength of their 
gelatine, using, however, in a warm climate one 
cup less of water than that recommended:) With 
this as a foundation, when the gelatine begins to 
harden slightly on being removed from the stove 
and whipped in process of cooling, add the well- 
beaten whites of two eggs and one cup of chopped 
figs. Place in a mould and set on ice to chill. 



Page One- 



THE J. C. FORKNER FIG GARDENS RECIPES 



MIDWINTER MACEDOINE— 

Five or six cooked fig's, one banana, one grape- 
fruit or two oranges. 

Cut the fig's in smooth slices, scrape the banana 
and cut in thin slices; remove the grapefruit or 
orange pulp in neat pieces from the respective 
fruits, cut in halves. Save all of the juice. Dis- 
pose the fruit in glass or china saucers, reserving 
a slice of banana and five or six slices of the fig 
for each saucer; divide the fruit juice among the 
dishes; set the slices of banana in the center and 
arrange the slices of figs from the banana to the 
edge, like the spokes of a wheel. Sprinkle with 
powdered sugar before finishing the dishes, or pass 
the sugar at time of serving. 

ANGELS' DELIGHT— 

Use one pound dried figs. Soak in cold water 
until soft, then stew slowly until tender. Add sugar 
enough to make a rich, heavy syrup, and flavor 
with a few drops of vanilla. Cool and turn into 
a glass dish. Just before serving, cover the figs 
with whipped cream which has been sweetened and 
flavored with vanilla. Serve small plain cakes or 
wafers with it. 

DORA CHRISTY WHIP— 

Five cooked figs, four whites of eggs, one-half 
cup of sugar, one-fourth teaspoonful of salt. Boiled 
custard made of one pint of milk, yolks of four 
eggs, one-third cup of sugar, one- fourth teaspoonful 
of salt. 

Cut the figs in tiny bits; beat the whites dry; 
gradually beat in the sugar and salt, then fold in 
the figs. Turn into a buttered-and-sugared dish. 
Bake on many folds of paper and surrounded with 
boiling water. The water should not boil during 
the cooking. The whip or souffle, is done when 
firm in the center. Serve hot with boiled custard, 
or with cream and sugar. 

FIGS, BANANAS AND NUTS— 

Four figs, four bananas, two tablespoons pow- 
dered sugar, one-fourth cup chopped nut meats. 

Peel, scrape and slice bananas; wash, dry and 
chop the figs; spread figs over the bananas; sprinkle 
with sugar and nut-meats, and serve with cream. 

Grape-nuts may be used instead of nut-meats. 

WARD WH IP- 
Peel fresh figs, sprinkle with enough sugar to 
sweeten them, chop very fine; let stand until the 
sugar is dissolved; then to one cup of the mixture 
whip in the whites of two eggs thoroughly whipped 
and scalded. Set away to cool. Serve with cake, 



— Page Two 



THE J. C. FORKNER FIG GARDENS RECIPES 



A BEHEN TEMPTATION— 

Take large white figrs, as many as are desired, 
for five minutes steam them over hot water; re- 
move from the steamer and while yet warm press 
each fig- down flat and round, and place the half 
of a walnut in the center of each. 

DAINTY BETTY ROLLS— 

Chop soft figs fine, putting- flour on the chopping 
knife to keep the figs from sticking to the knife; 
add an equal quantity of pecan meats; mix with 
cream until it will spread readily. Use brown- 
bread, free from crusts, and cut very thin. Roll 
each sandwich and hold with a wooden toothpick. 

MARA ELLA TOAST— 

Six eggs beaten separately; three-fourths of a 
cup of butter; one cup of sugar; one -half pound 
of chopped walnuts; one pound of chopped figs; six 
tablespoons of fine bread crumbs. 

Cream the butter and the sugar^ add the egg- 
yolks well beaten; add the figs and the nuts which 
have been chopped or cut into small pieces. Mix 
in the baking powder and crumbs and add to the 
mixture; lastly, add the well-beaten egg-whites. 

Bake in rather a thin sheet in a moderate oven. 
Serve with whipped cream as a frosting. 

ELLETA S. MACAROONS— 

One cup of sugar; two-thirds of a cup of butter; 
two eggs; stir until light and creamy; two cups of 
sifted flour; two-thirds of a teaspoon of soda; one 
teaspoon of salt; one teaspoon of cinnamon. 

Sift the flour, soda, salt and cinnamon together; 
add to the sugar, butter and egg mixture; then 
add two cups of rolled oatmeal, put through a, 
grinder; one cup of shredded raisins; one cup of 
chopped nuts; one cup of shredded figs. Mix thor- 
oughly. Drop by teaspoonfuls on a greased pan; 
bake rather slowly. 

FIG FOLLIES— 

Use any good sponge cake. To make the "fol- 
lies," or balls, cut the sponge cake into one- inch 
squares, or a little larger, niping off the corners 
with a knife; dip into "Boiled Frosting," then roll 
in a mixture of chopped figs and nuts. 



Page Three- 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG SPECIALS 



APPLES STUFFED WITH FIGS— 

Select plump, juicy dried figs, wash them, care- 
fully pinching them into their natural shape; select 
good, firm apples, wash them, scoop out the cores, 
and into these holes press two or three whole figs; 
place them in a baking-pan and bake in a hot 
oven; while baking baste them with a syrup made 
from the juice of half a lemon, two tablespoons 
of sugar and a half- cup of water. 

The secret of making good baked apples is to 
have them thoroughly baked, but not baked in 
pieces. If when they look done they are soft to 
the core, cover the baking dish and let them steam 
for a few minutes; remove the cover and brown 
the fruit slightly. These apples may be served 
either alone or with Hamburg cream. 

FIG AND NUT SOUFFLE— 

Press one cup stewed figs through a colander, 
add one-half cup sugar mixed with one teaspoon 
cornstarch, or cool and add two beaten egg yolks 
and a little lemon juice. Fold in the stiffly beaten 
whites of five eggs, turn into a buttered dish, 
sprinkle with minced nuts and bake twenty min- 
utes in a pan of water. Serve with boiled custard 
made of the remaining egg yolks. 

FIG CONSERVE— 

Two pounds of fresh figs, or one quart of plain 
canned figs; one orange, one and one-half pounds 
of sugar, one-half cup of pecans (shelled), one-half 
pound of raisins. Cut all, except nuts, into small 
pieces and cook until thick and transparent (about 
one hour). Add nuts five minutes before removing 
from stove. Pack and seal hot. Process pint jars 
for thirty minutes at 180 degrees Fahrenheit in 
a water bath. 



— Page Four 



THE J. C. FORKNER FIG GARDENS RECIPES 



A "LELL" CHARTREUSE— 

Wash one-half pound of figs in warm water and 
drain. Barely cover with cold water and soak over 
night. Place in a double boiler and cook very 
slowly until tender, then pour off the juice. Wash 
one cupful of rice and drop into a kettle of slightly 
salted water and boil for ten minutes. Drain and 
place in a double boiler, and from time to time add 
a little milk until very soft and the milk is all 
absorbed, then stir in one tablespoonful of sugar. 
Have ready a buttered mold. Line bottom and 
sides with the rice, place the figs in the center and 
cover with the rest of the rice. Measure the fig 
juice, add water if necessary, to make one pint, 
add one-half cupful of sugar and boil for ten 
minutes. Bake the chartreuse for fifteen minutes 
in a slow oven, then turn out. Serve with the fig 
syrup, to which is added a little vanilla. 

FIG-APPLE SHORTCAKE— 

One-half pound figs, four tart apples, one-half 
cup of water, one-third cup of sugar, one-fourth 
teaspoon of nutmeg. Wash and chop the figs; 
pare, core and slice the apples; simmer with the 
figs, water, sugar and nutmeg until thick enough to 
spread. Spread between and on top of shortcake. 

COMPOTE OF FIGS— 

One pound of pulled figs, two cups of water, one- 
fourth cup of sugar, four teaspoons of lemon-juice, 
one cup of cream, one-fourth cup of powdered 
sugar. 

Soak figs in water, then press into shape. Mix 
sugar and water, boil until syrupy, add lemon- 
juice. Arrange figs on serving dish; cover with 
syrup; garnish with sweetened cream, beaten until 
stiff, pressed through pastry bag and tube. 

RAYBOURNE COMPOTE— 

One pound of figs, one pound of sugar, one thick 
slice of a lemon; simmer the figs, covered with 
water, for an hour; when cool, remove the figs, 
press into natural shape and pile on a glass dish. 
Take the water in which the figs were cooked, 
add the sugar to sweeten, and the slice of lemon; 
boil until a thick syrup. Pour the syrup over the 
figs. Serve cold with whipped cream. 

FIG CROQUETS— 

When making rice croquets, have ready some figs 
which have been plumped in hot water. Dust each 
fig with sugar and a little cinnamon, and place in 
the center of the croquet. Cook as usual. 



Page Five — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG SQUARES— 

Cook ripe, peeled fig's slowly in double boiler 
with a little sugar and flavoring- (if desired;, till 
smooth and thick. Almonds may be added while 
cooking. Pour into shallow moulds or pans and 
dry slowly in sun, oven or dryer; when perfectly 
dry, cut in squares or strips and wrapping- in oiled 
paper store in dry place. These may be used for 
cookery as are the commercial figs. 



FIGS AND MACARONI, OR 

FIGS AND DRIED-APPLE SAUCE— 

Cook two cups of dried figs with enough water 
to well- cover; when nearly done put about a cup 
of sug-ar over them. Be sure that there is about 
a cup of juice when the figs are done. In another 
pan, cook about two cups of macaroni in boiling 
salt water until done; put figs and macaroni in 
separate dishes, but when served combine them. 
Dried apples, instead of the macaroni, is used with 
pleasing results. 

MAY-IRENE CREAMS— 

Wash the figs and put them in a saucepan with 
just enough water to cover them and with a half- 
cup of granulated sugar. Simmer until the figs 
are tender when pierced with a fork. Take from 
the fire and spread on a plate to cool. Add a cup 
of sug-ar to the liquid and boil to a rather thick 
syrup. Take from the fire and pour over the figs. 
When very cold put into a glass dish and just 
before sending" to the table, heap whipped cream 
on top. Eat with light cake. 

PARISIENE COMPOTE— 

Five oranges cut fine; four bananas cut thin; 
one cup of Malaga grapes, cut; one cup of fresh 
fig's, cut; one cup of walnut meats; the juice of 
one lemon. Sprinkle with sugar and one -half tea- 
spoon of cinnamon; cover with whipper cream. 



FIG LAXATIVE— 

One pound of dried figs, or one-half pound of 
dried figs and one-half pound of raisins, to one 
ounce of Senna leaves. Chop fine and put into a 
stew-pan with one cup of sugar and one cup of 
boiling water. Let it simmer slowly for twenty 
minutes, then pour out on oiled paper in long 
baking tin to cool. A piece about an inch square 
at bedtime may prove sufficient, if not take more 
as conditions may determine. 



— Page Six 



THE J. C. FORKNER FIG GARDENS RECIPES 

BAKED FIGS 

Place fresh figs in a small crock or earthen 
dish, with a little sugar and lemon juice or that 
of other fruit. Cover and bake slowly and no 
water will be required. 

A BURT COMPOTE— 

Take one dozen large figs, cut in halves or quar- 
ters, put them into a saucepan with a package of 
gelatine, two ounces of fine sugar and enough 
water to cover them; let them simmer slowly for 
two hours, then pour into a wet mould. When 
quite set, turn out; serve with a surrounding of 
whipped cream. 




Page Seven — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG CONFECTIONS 



CANDIED OR CRYSTALLIZED FIGS— 

Place fully-ripe, perfect figs in a wire basket and 
dip them into a deep kettle of hot lye made from 
wood ashes. Let them remain in the lye a minute 
or two to remove the gum and milk and until the 
fig's begin to shrivel slightly. Let all the lye drip 
off the figs, place them in a kettle or vat of boil- 
ing syrup, and let them remain in it three or four 
minutes. On removing them from the boiling syrup 
drain and sprinkle thickly with granulated sugar, 
then place on thin wooden slabs or "hurdles" of 
galvanized iron and dry very slowly in fruit dryer, 
or slow oven, turning the figs frequently. When 
thoroughly dried and sugared, these may be packed 
in layers, with oiled paper between, and kept in a 
dry place. 

CANDIED FIGS— 

Are made only from young green figs not yet 
fully ripe. Place in glass jars, pour on salt water, 
and steam until soft. Pour off the salt water and 
pour over a syrup made of one cup of sugar to 
three of water. After a day, take out, place on 
wire screens, and allow to drip for one or two 
days in a warm place. Place again in jars or 
earthenware; cover with a syrup made of one cup 
of sugar to one and one -half cups of water. After 
a day, take out and allow to drip. The third soak- 
ing should be in a syrup made of one cup of sugar 
to one-half cup of water. In this syrup the figs 
are allowed to remain as long as possible, or until 
required. Take out, drip and roll in confectioners' 
powdered white sugar in a pan made lukewarm. 
When the figs have absorbed all the sugar they 
can they are taken out and packed in large boxes 
with powdered sugar. The preserved fruit is after- 
wards re-packed in small boxes for the market. 



— Page Eight 



THE J. C. PORKNER FIG GARDENS RECIPES 



JEANIE F. S. CRYSTALS — 

The figs must be picked when fully ripe, but 
before they are shriveled. Take figs of as even 
a size as possible in order to save assorting- after- 
wards. Simmer in a kettle for twenty or thirty 
minutes, but do not allow to boil. When ready, 
the fig's will have become clear and semi-trans- 
parent. Drain off the water. Prepare a strong 
syrup of best white sugar and drop the figs in. 
Keep this in a cool place. In from twenty-four 
to thirty-six hours, the figs will have absorbed most 
of the sugar and the syrup become very weak. 
Draw off the syrup, add more white sugar, and 
thus make the syrup stronger. Simmer but do not 
boil. Drop the figs in and test again in twenty- 
four hours. If the syrup is. weak renew the process. 
When the syrup retains its strength, the process 
is discontinued. Prepare a very strong syrup of 
best white sugar; simmer, but do not boil. Previous 
to this the figs are dried in the sun or in dryer 
until they slightly ring when dropped on a stone 
floor. The figs, however, should not be so dry 
that they cannot be readily squeezed when pressed 
between the fingers. Now immerse these dried 
figs for a few seconds in the strong, hot syrup, 
then drain off and place on wire trays in a hot- 
air dryer or in the hot sun, if on a warm day. 
The syrup dries quickly and leaves the figs glaced. 
If crystallized figs are wanted, the figs are slowly 
dried in the shade, in which case the syrup crystal- 
lizes instead of producing a glace. 

BEILING SWEETS— 

One cup of figs, one cup of dates, one cup of 
nut-meats. Put these through a meat-grinder, and 
make into small balls. These may be dipped in 
chocolate if desired. Any kind of nuts may be 
used. If these ingredients fail to stick together 
in the making of the balls, several drops of 
molasses may be added. 

A JENNEY FUDGE— 

One pound of brown sugar, a pinch of cream 
of tartar, one-fourth pound of chopped figs, a pinch 
of salt, one tablespoonful of butter, one cupful of 
water, one teaspoonful of lemon extract. 

Dissolve the sugar and water in a saucepan; add 
the butter and the . cream of tartar; when this 
boils, add the figs, and boil to a soft ball when 
tried in cold water, stirring all the time. Remove 
from the fire, add lemon extract and salt, cool for 
five minutes, then stir until it begins to grain, 
and quickly pour into buttered tins. When half- 
cooled, mark into squares. 



Page Nine — 



THE J. C. FORKNER PIG GARDENS RECIPES 



h. o. p. dainties- 
two pounds of figs, one pound of raisins, one 
pound of dates, one pound of nut-meats (any kind), 
one tablespoon of vanilla. 

Grind the fruit and the nuts in a fod-chopper; 
add the flavoring, and knead well. Dredge a board 
with powdered sugar, roll out the mixture to a 
thickness of from one-quarter to a half-inch thick- 
ness; cut in any desired shape; roll in powdered 
sugar. 

BLACKSTONE BRITTLE— 

Melt one pound of white sugar in granite sauce- 
pan; stir in one-half pound of chopped figs, and 
pour in a pan to the depth of one inch. Cut in 
strips and serve. 

RITCHEY RICHNESS— 

One pound of figs, one pound of dates, one pound 
of raisins, one pound of English walnut meats; 
grind all in a meat-chopper; work in as much 
powdered sugar as the mixture will take; roll out 
about one-half an inch in thickness and cut into 
squares. 

dean fudge- 
two cups of sugar, one cup of milk, butter the 
size of an egg, one-half cup of chocolate; cook, 
stirring constantly, until bubbles break slowly; add 
one-half pound of walnuts chopped fine, and one- 
half pound of Fresno dried figs run through a 
meat-grinder; stew until the mass begins to 
harden, then pour into a buttered plate. When 
cool cut into squares. 

DUDE TAFT TOFFE— 

One pound of loaf sugar; one cup of water; one 
teaspoon of cream of tartar. Boil until hard when 
tried in water. For the fruit, use figs, grapes, 
dates, pieces of orange, or any other fruit, and 
dip into the toffe while hot. They harden very 
quickly. 

FIG KISSES— 

Whites of four eggs; two cups of brown sugar; 
one pound of chopped figs; two-thirds of a cup of 
ground nuts ; vanilla flavoring. Beat the egg whites 
to a stiff froth; add the sugar, add the figs which 
have been cut very fine or ground and weighed, 
then add the nuts and the vanilla. Drop from a 
teaspoon on lightly buttered baking sheets; bake 
in a slow oven until slightly brown. 



— Page Ten 



THE J. C. FORKNER FIG GARDENS RECIPES 



CONSERVATION SWEETMEATS— 

Ten ounces of fig's, one-eig"hth spoonful of ground 
cinnamon, one-half pound of seeded raisins, one- 
half pound dripping" chocolate, one-half teaspoon 
of vanilla. 

Put the figs and the raisins through the food 
chopper; add the flavoring; form into small balls. 
Melt the chocolate in a double boiler; drop the 
sweetmeats into the melted chocolate, one at a 
time; remove with a silver fork and place on waxed 
paper to cool and to harden. 

To retain the glace on chocolate-covered candies, 
add one teaspoon of olive oil or one-half ounce of 
cocoa butter to the chocolate. 

LANE FIG CANDY- 
TWO cups of sugar, one-half cup of water, one- 
half cup of white Karo syrup. Cook until the 
mixture threads; beat whites of two eggs stiff; 
pour on the hot syrup, slowly stirring* until all 
of the syrup is added-; beat hard, or until it begins 
to thicken, then add two cups of chopped fig's; 
beat until it is thick enough to put on buttered 
plates. When cool, cut in slices. Splendid for 
children. 

VOGEL STRIPS— 

One pound of any kind of figs, one pound of 
raisins, one pound of walnuts of any variety; grind 
them all tog-ether in a vegetable grinder; roll the 
mixture into a nice round roll; lay them to one 
side to dry — will dry in about five days. When 
dry, slice thin or thick, according* to fancy, drop 
the slices into dry sug-ar. A real dainty. 

noble sweets- 
two cups of figs, two cups of dates, two cups 
of seeded raisins, one cup of grated cocoanut, one- 
half teaspoon of salt, one tablespoon of lemon- 
juice, four tablespoons of sug-ar. Put the whole 
throug-h a food- chopper and mix well. Roll in 
powdered sug-ar, and cut into any shape that may 
please fancy. 

COALING A CRYSTALS— 

Make a strong*, thick syrup, put in a little vineg*ar 
and powdered ginger; pare the fig's, which must 
not be too ripe; boil until clear; spread on plates; 
change and turn often until drained; after the 
drying* process is well begun, roll in granulated 
sugar; press flat with knife; turn every day until 
perfectly dry; roll in sugar once more and pack in 
boxes or jars. 



Page Eleven — 



THE J. C. FORKNER FIG GARDENS RECIPES 



ROGER S. BONBONS— 

One cup of figs, one cup of raisins, one cup of 
walnut meats, one-half cup of shredded cocoanut; 
grind all together in a meat-choper, then roll into 
balls; mix in a little powdered sugrar if necessary 
to keep the balls smooth in, shape. 

Melt unsweetened chocolate in a double boiler; 
keep the chocolate just warm enough to prevent 
solidifying. With a silver fork or hatpin drop the 
balls into the chocolate. See that each piece is 
completely coated, then remove to wax paper to 
harden. 

FRUIT ROLL— 

Boil two cups of white sug*ar with one-half cup 
of water, until it forms a soft ball in cold water. 
Remove from the fire; let it cool and beat it until 
it creams. Be careful not to have it too stiff. 
Add one cup each of finely- chopped figs and dates, 
and beat as long as possible. Roll in a wet cloth, 
and leave in a cool place over night. 

Slice in thin strips, or cut in fancy shapes. 

fig fudge- 
to two cups of granulated sug-ar add two -thirds 
of a cup of sweet milk and one -third cup of butter. 
Add one teaspoon of vanilla when the syrup has 
begun to simmer. Stir this until just after the 
vanilla has been added, then let it cook for twenty- 
five minutes without stirring, watching carefully, 
however, that it does not burn. When a light 
brown in color pour out on plates on which are 
spread chopped fig's — and let cool. 

HOLIDAY HASH- 
TWO cups of granulated sug-ar; one-half cup of 
maple or brown sugar; one -half cup of g-olden 
corn syrup; one cup of water and a pinch of cream 
of tartar. Boil to the hard "soft ball" stag-e; add 
one teaspoon of vanilla, and pour over the stiffly- 
beaten whites of two eggs. Have ready one-fourth 
cup of chopped figs, candied cherries, citron and 
orange rind, and one-half cup of chopped or 
shredded cocoanut. 

Beat the syrup until light and foamy, then stir 
in the fruit. Pour into a buttered tin, and mark 
off the squares. 

FIG CARAMELS— 

Take any dry fig and run through a grinder. 
Press into a cake and cut in squares about the 
size of a caramel. Dip in confectioners' melted 
chocolate, sweetened to taste. 



— Page Twelve 



THE J. C. FORKNER FIG GARDENS RECIPES 



DAINTY BARNETT BITS- 
Two pounds of black or white fig's (black pre- 
ferred) dried; one pound of seeded raisins, two 
cups of black walnut meats. Put all through a 
meat-grinder twice. Knead into brick form; cut 
into slices about one inch thick; dip in powdered 
sugar; wrap in oiled paper. The longer these "bits" 
are kept the more delicious they become. 

FIG FAVORS 

Two cups of light brown sugar; one cup of gran- 
ulated sugar; one cup of milk; one cup of chopped 
figs; one tablespoon of butter; one teaspoon of 
vanilla. Boil the sugar and the milk a few min- 
utes, add the butter; boil until a soft ball will form 
in water. 

Add the vanilla and the figs, beat until creamy, 
and pour into a buttered pan. Cut in squares. 

LOVERTIE FANCIES— 

Three cupfuls white granulated sugar, one cupful 
Karo corn syrup (Red Label), one-half cupful of 
water, whites of two eggs, one-fourth teaspoonful 
baking-powder, one cupful chopped figs, one-half 
teaspoonful vanilla extract. 

Put sugar, syrup and water in saucepan, and 
boil until syrup forms soft ball when tested in cold 
water. Add the baking-powder to the egg whites 
and beat to a stiff froth; take syrup from fire, add 
egg-froth, a spoonful at a time, until all has been 
added, beating constantly. When the mixture 
begins to thicken, add the chopped figs and the 
extract, and beat until creamy. Pour into a but- 
tered pan and allow to cool. Cut into tubes, or 
cut with fancy cutter. Any favorite flavoring may 
be used. This candy is best when allowed to stand 
for two or three days. 

PERSIAN SWEETS— 

One pound of figs; one pound of dates; one pound 
of English walnut meats; confectioners' sugar. 

Remove the stems from the figs and the stones 
from the dates; mix the fruit with the nut-meats 
and force through a meat-chopper. Work with the 
hands on a board dredged with confectioners' sugar, 
until well-blended. Roll to one-quarter of an inch 
in thickness, shape with a small round cutter, or 
cut with a sharp knife into three-quarters of an 
inch squares. Roll each piece in confectioners' 
sugar. Pack in layers in a tin box, putting waxed 
paper between each layer. These confections may 
be used at dinner in place of bonbons or ginger 
chips. 



Page Thirteen- 



THE J. C. FORKNER FIG GARDENS RECIPES 



CHOCOLATE DOMINOES— 

One-half cup of pecan meats; one-half cup of 
English walnut meats; one-half cup of figs; one- 
half cup of dates; the grated rind of one orang-e; 
one tablespoon of orang-e- juice; one square of 
chocolate. 

Mix the nuts and fruit and put through a food- 
chopper; wet with the orang-e- juice, mix in the 
grated rind, and roll in a ball. Lay out on a 
baking-board which has been covered with con- 
fectioners' sugar, sifted; roll to one-half inch in 
thickness. Cut in shapes the size of a domino, 
and spread with melted chocolate. On the top lay- 
little discs cut from blanched almonds to imitate 
dominoes. 



GLACE FIGS— 

Put figs (fresh) in pan. Make syrup to cover in 
proportion of one cup and a half of sug-ar to one 
cup of water. Cook until fig-s are a little yellow 
and keep in syrup over nig-ht. Next day, cook in 
same syrup half an hour and ag-ain leave over 
night, then cook until stem is transparent, and 
leave until cold. Then drain on plate, spread on 
mosquito netting- stretched over pan or tray, and 
dry thoroughly. Wet the netting- before placing 
the fruit upon it. The Kadota fig- is recommended 
for this purpose. 



FIG CANDY— 

Boil over a slow fire one pound of sugar and 
a half- pint of water, until the syrup hardens when 
dropped into cold water. Add half a teaspoon of 
vinegar and remove from the fire, stirring- once 
or twice before pouring- over a layer of fig-s placed 
in a deep dish. Dried fig-s may be used either 
previously soaked an hour in cold water, or those 
perfectly dry. The dried fig- is more apt to give 
g-ood results than the fresh fig - . 



ALVERSON ANGELICS— 

Two cups of sug-ar; one-half cup of water; one- 
half cup of corn syrup; boil until the mixture spins 
a thread. Three cups of ground dried fig's; two 
cups of ground raisins; one cup of ground English 
walnuts; one teaspoon of extract of nutmeg". Have 
a pan greased and thickly dusted with cocoanut; 
have the fig-s, raisins, nuts and extract mixed. As 
soon as the syrup threads, take from the stove and 
beat until the mixture is cloudy. Fold in the fruit 
mixture, turn out in the prepared pan, and dust 
the top with cocoanut. 



— Page Fourteen 



THE J. C. FORKNER FIG GARDENS RECIPES 



CANDIED CAUMYRNAS— 

Take the ripe Calimyrna figs before they begin 
to dry on the tree, those just right for canning; 
dry them in the sun for four or five days; don't 
let them sour. When well- dried, pack them down 
in sugar, layer upon layer, the sugar between each 
layer. In five days they will be ready for eating. 
The result of this simple treatment will be found 
most pleasing. 




Page Fifteen— 



THE J. C. FORKNER PIG GARDENS RECIPES 



TARTS AND WAFERS 



ELLETA TARTLETS— 

One-half pound of dried fig's; three tablespoon - 
fuls of sugar; two eggs; three- fourths pint of 
water; one-half cupful chopped English walnut- 
meats; a few drops of lemon- juice; some pastry. 

Line some tartlet tins with pastry; cut the figs 
into small pieces and simmer in the water for a 
half hour, then add one tablespoonful of the sugar. 
Remove from the fire and cool, then add the nut- 
meats, and the yolks of the eggs well-beaten. 
Divide the mixture into the prepared tins and bake 
in a hot oven until ready. Make a meringue with 
the whites of the eggs, the remainder of the sugar, 
and the lemon-juice. Spread over the top of the 
tartlets and brown slightly. 

FRESNO FIG TART— 

Select a dozen choice dried figs and stew them 
in enough water to cover them. Add two cloves, 
a small piece of stick cinnamon, and a piece of 
preserved gingrer, chopped fine. When tender take 
out the figs and remove the spices. Add enough 
sugar to the water to make a g"ood syrup and a 
couple of spoonfuls of ginger syrup. Then boil fof 
five minutes, and add a little hot water if it gets 
too thick. Next add a teaspoonful of lemon-juice 
and a spoonful of brandy. Return the figs to the 
syrup and set aside to cool. Put one or two figs 
and a spoonful of the syrup in each tart shell 
before serving. 

No. 2. — Whip one -half cup of rich cream until 
stiff, and sweeten lightly. Add one -half cup of 
dried figs, cut fine, preferably into minute dices 
by aid of a sharp knife. Stir these very lightly 
into the cream and sugar a few at a time. Fill 
puff-paste shells with the mixture and sprinkle 
with maple syrup or dust with cinnamon, accord- 
ing to taste. 



-Page Sixteen 



THE J. C. FORKNER PIG GARDENS RECIPES 



FIG-PECAN WAFERS— 

Beat two egg whites quite stiff, adding two cups 
brown sugar, add one cup broken pecans, dusted 
with salt, and one cup fig's cut in bits. Drop from 
teaspoon on buttered tin and bake ten minutes. 

BERT R. DELIGHTS— 

One cup of sugar, one cup of shortening" — mix 
thoroughly; one egg, one cup of milk, three tea- 
spoons of baking-powder, one-half teaspoon of salt, 
flour enough to make stiff; roll thin, cut with a 
cookie cutter and bake two together with fig jam 
between. 

A FRESNO FAVORITE— 

One cup of sugar; one -half cup of butter; three 
eggs; one-fourth cup of milk; one cup of figs; 
three-fourths cup of English walnut-meats; one 
teaspoonful of vanilla. 

Cream the butter and sugar; add the yolks of 
eggs, milk and figs, which have been cooked in a 
little water until tender. 

Line gem pans with pie paste, put in mixture, 
and bake. Beat whites of eggs, add powdered 
sugar and vanilla for meringue. Brown if liked. 
This makes twelve tarts. 



m 



<5M 



Page Seventeen — 



THE J. C. PORKNER FIG GARDENS RECIPES 



FIG ICES 



A FROSTY FAVORITE— 

One quart of thin cream, one- fourth cup of 
sugar; one and one-half teaspoons of vanilla; two 
cups of figs. Grind the figs, let them soak a few 
hours in the cream, then add sugar and flavoring 
and freeze in the usual way. 



TUTTI-FRUTTI ICE CREAM— 

Two cups of milk; the yolks of five eggs, two 
and one-half cups of thin cream; three-quarters of 
a cup of sugar; one-half teaspoon of salt; one 
tablespoon of vanilla; one and two-thirds cups of 
fruit cut in small pieces. 

Make a custard of the first four ingredients, 
strain and cool; add the cream and the flavoring, 
then freeze to the consistency of mush; add the 
fruit and continue freezing. 

It may be served this way, or put into a mold, 
packed in salt and ice and let stand two hours, 
then slice. 

For the fruit, use candied cherries, dates, pine- 
apples, figs, Sultana raisins and citron, all or a 
part of them. 

CHILLED CHEER— 

One pint of cream, white of one egg, sugar to 
taste, one-half cupful of ground walnuts, twelve 
figs, six dates. Beat up the cream until stiff with 
the white of an egg, which adds to the stiffness 
and bulk. Sweeten the cream to taste, add the 
ground walnuts, the figs and the dates cut into 
small pieces. Mix carefully and put into a wet 
mold; cover tightly and pack in ice and salt. Allow 
it to so remain for four hours. This quantity will 
serve eight persons. 



— Page Eighteen 



THE J. C. FORKNER PIG GARDENS RECIPES 



STARR FIG PARFAIT— 

One pint of whipping cream; four eggs; one- 
fourth cup of sugar; three tablespoons of water; 
one-half pound of figs after grinding. 

Boil the sugar and the water in a small dish 
until it just begins to "spin a thread," then pour 
over the well-beaten eggs, beating continually. Let 
cool. Whip the cream, add the figs, and with a 
fork mix them well through the cream; add the 
egg and the syrup, and pour into a mold. 

Pack in ice and salt, and freeze about four hours. 

If small molds are used (baking-powder cans are 
good; not as much time is required for freezing. 
Dip a narrow strip of muslin in melted gauze and 
stretch tightly around where the can and the lid 
join to insure keeping out the salty water. 

PAYNE WH IP- 
One pound of figs; one pint of whipping cream; 
one cup of English walnut-meats; one-half cup of 
powdered sugar; one teaspoonful of vanilla. Chop 
the figs; cut the nuts into small pieces; whip the 
cream until stiff; add the nuts, sugar and figs. 
Flavor, chill and serve. 



HAWAIIAN FRAPPED FIGS— 

Ripe figs, one quart; cream, one quart; sugar, 
one cup; sherry, one-half cup. Whip the cream 
until very stiff; add the sugar and the sherry. Cut 
the figs in pieces, and place in a freezer in alter- 
nate layers of fruit and cream. Let it stand until 
frozen. 



FIG ICE CREAM— 

For two quarts of fig ice cream, mix one quart 
of cream with two cups of sugar and freeze par- 
tially. Then add to the mixture two cups of fig 
marmalade, the juice of one lemon with one tea- 
spoonful of lemon extract, and the whites of four 
eggs with which has been whipped a pinch of salt 
— and finish freezing. 

FIG ICE CREAM, 2— 

Stir together one pint of cream, one pint of new 
milk, and three-fourths cup of sugar. Place on 
stove and bring to a boil. In a separate vessel 
should have been stewed one cup of chopped dried 
figs or two cups of fresh figs in one- half cup of 
water. Add to the hot milk and let cool. Then 
freeze, adding at the last moment either pineapple 
or lemon extract and the juice of half a lemon. 
This will make nearly two quarts. 



Page Nineteen- 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG ICE— 

Peel two quarts of fresh figs and stir well with 
the juice of one lemon and its grated peel, or 
one teaspoon lemon extract, some fruit acid and 
two cups of sugar. Add two cups of water and 
freeze. 

FIG ICE— 

Make a lemonade or orangeade and to each 
quart of liquid add one pound of chopped figs and 
a half- cupful of fine chopped nuts. A little lemon 
extract may be added. Freeze. 

FIG ICE CREAM— 

Make the usual foundation ice cream, adding to 
it for each quart a cupful or more of shredded 
figs, then freeze. Flavor to suit taste. 



5&V 



Iff 



(AIA) 



-Page Twenty 



THE J. C. FORKNER FIG GARDENS RECIPES 



BREAKFAST SPECIALS 



WHEATENA WITH FIGS— 

Three-fourths cup of Wheatena, one teaspoonful 
of salt, three-fourths cup of cold water, two and 
one-fourths cups of boiling- water, one-half pound 
(one cup; chopped figs. 

Mix the Wheatena, salt and cold water. Add to 
this a little of the boiling water, then pour the 
paste into the remainder of the boiling water and 
let it boil five minutes. Put it into a double boiler 
and cook for thirty minutes. Add the chopped figs, 
washed very thoroughly, when the Wheatena is 
put into the double boiler. Serve either hot or 
cold, with milk or cream and sugar. It may be 
molded in cups and chilled before serving. 

SOUTHERN WAFFLES— 

One and one-half cups of corn-meal mush; one 
and one-half cups of milk; one-half cup of ground 
or chopped figs; three teaspoons of baking-powder; 
one-half teaspon of salt; two eggs; three table- 
spoons of shortening; three cups of flour. 

Add milk to mush; add the dry ingredients, 
mixed; add the yolks of eggs, the shortening and 
the whites of eggs beaten stiff. Cook in waffle 
irons. 

POTATOES AND FIGS— 

One cup of coarsely- chopped figs; two cups of 
mashed sweet potatoes (boiled in skin until done) ; 
one-half cup of cream; a little salt and cinnamon; 
two eggs well- beaten. 

Mix, folding in the eggs at the last. Drop heap- 
ing tablespoonfuls on well-greased pie-pans; bake 
one-half hour, or until brown. 



Page Twenty- one — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIGS AND CORN-FLAKES— 

There cannot be found a more delicious breakfast 
dish than fresh fig-s peeled and sliced into corn- 
flakes, and served with cream. 

HOME JOURNAL CRACKERS— 

Put one pound of chopped figs, one cup of gran- 
ulated sugar, and one-half cup of cold water 
together and boil the mixture until soft. Allow to 
cool. Cream one cup of brown sugar and one cup 
of butter, or other shortening,- add two and one- 
half cups of rolled oats, and two and one-half cups 
of flour. Mix well with the hands. Add one-half 
cup of warm water in which disolve one teaspoon 
of soda. 

Divide the doug-h into two equal parts, roll very 
thin, spread the fig mixture on one layer, cover 
with the second layer and cut in squares. Bake in 
a hot oven to a light brown. These are fine with 
coffee, or to be used as a regnlar cookie. 



6\IA> 



•Page Twenty-two 



THE J. C. FORKNER FIG GARDENS RECIPES 



STUFFED FIGS 



A MARIE CONCEIT— 

Select natural or pressed figs, remove the stems, 
and wash in hot water. Put into a steamer or 
colander over a dish of hot water, cover closely 
and steam until thoroughly softened, then remove 
from the heat. When cool, stuff each fig- with a 
walnut-meat by making an opening in the side of 
the fig and enclosing the nut. Sprinkle the figs 
with granulated sugar. 

STUFFED FIGS— 

One pound of pulled figs, one -half pound of 
mixed nuts. The nut mixture may consist of 
almonds, pecans, English walnuts and pinon. Chop 
them very fine. Beat the white of one egg until 
partly light; then add six tablespoonfuls of pow- 
dered sugar, and beat until stiff. Stir the nuts 
into this paste, add a half of the grated yellow 
rind of an orange or a little vanilla; mix thor- 
oughly. Split the figs carefully on one side; scoop 
out a portion of the inside flesh; mix it with the 
nuts; then stuff the figs until they are quite dis- 
tended, putting the skin together so that the split 
may not be seen. Arrange on a paper mat in a 
pretty glass dish, and serve as dessert. 

SUGARED ROLLS— 

Remove the inside of steamed or fresh figs and 
mix the part removed with chopped nuts moistened 
with a syrup of sugar and tart fruit-juice (cooked 
or uncooked). Roll in sugar and serve. 



Page Twenty-three — 



THE J. C. FORKNER PIG GARDENS RECIPES 



FIG PASTES 



A PICNIC DELIGHT— 

Treat the figs with a soda bath as for pre- 
serves, rinse and cook until tender, in fresh clear 
boiling water. Drain well and put the fig's through 
a food-chopper or rub pulp through a colander. 
Allow one pound of sugar for each quart of pulp. 
Mix and cook until it is rather a solid mass. Spread 
with an oiled spatula on the oiled surface of a 
flat dish, marble or glass slab, and finish drying 
in the sun. Three or four days will be required 
for drying. The trays should be brought into the 
house each night, and they should be protected 
from both flying and crawling insects. When thor- 
oughly dry, sprinkle with granulated sugar, roll it 
up and wrap tightly in a cloth. It will keep for a 
long period of time. 

FIG BUTTER— 

Chop together equal parts of figs, seeded raisins 
and stoned dates, and add (after weighing) nuts 
equal in weight to the whole. The nuts may be 
mixed according to convenience or taste, as one 
part each of black and white walnuts, pecans, 
almonds, peanuts, hazel or Brazil nuts. Mix thor- 
oughly together and pack in a mould for slicing. 

FIG-PASTE LAXATIVE— 

One-half pound of figs, one pound of prunes, one 
ounce of Senna leaves, cold water. 

Soak the prunes over-night in cold water to 
cover, add the Senna leaves tied in cheesecloth, 
and cook slowly until prunes are tender. Stone 
the prunes and chop fine; add the figs, chopped 
fine; put in top of double boiler, remove Senna, 
add prune-juice, and cook until thick. 



-Page Twenty- four 



THE J. C. FORKNER FIG GARDENS RECIPES 



TOWNEY PASTE— 

1. — Pick the figs fully ripe, split and scrape off 
the pulp, mash and strain and let come to a boil, 
constantly stirring 1 . To ten pounds of fig-pulp add 
one pound grated cocoanut and the juice of one 
lemon. After boiling a half-hour spread on plates 
and dry in the sun. When fully dried keep in an 
air-tight place if possible. When ready to use, 
soak in warm water over night and boil in the 
same water. 

2. — Figs must be very ripe. Wash in water, 
steam in colander for a few minutes, then rub 
through a sieve, using best rubber gloves on the 
hands. The rubber gloves must have been pre- 
viously washed several times in hot water in order 
to remove the taste of the rubber. The mushy 
pulp is then placed in jars and steamed for forty- 
five minutes or more. If not sweet, add sugar to 
taste. Spread the mush on glass or marble to dry 
in the sun or in heated air. Fig sauce is made 
in the same manner, except that it is preserved 
in jars while yet mushy instead of drying in the 
sun. 

3. — Pick the figs when well ripened, but not so 
soft as to be difficult to handle. Peel them, weigh, 
and allow three-fourths of a pound of best gran- 
ulated sugar to one pound of fruit. Mix sugar and 
fruit thoroughly with your hands, or by mashing 
together with a large potato masher, and let the 
mixture stand over night. Prepare the afternoon 
before, if the weather is very hot, but if it is not 
they can stand from one forenoon to the next. In 
the morning put them on the back of the stove and 
let the paste heat slowly, stirring occasionally. 
Then, when ready to give it your whole attention, 
pull forward and "cook down" over a rather slow 
fire, stirring and mashing almost constantly. There 
must not be a single lump left in the mass. If 
desired, some of the seeds' which rise and accumu- 
late on the sides of the preserving kettle may be 
skimmed out. The amount of cooking down done 
is according to taste. The paste is better when 
well cooked down, but if this is done, great care 
must be taken not to burn the paste at the last, 
when it is quite thick. It is so rich that for small 
families it should be put into pint or half- pint jars. 




Page Twenty- five- 



THE J. C. FORKNER PIG GARDENS RECIPES 



FIG MARMALADES 



A FREDA FAVORITE— 

One pound of figs, three pounds of rhubarb, three 
pounds of sugar, one lemon, one teaspoon of ginger, 
one-fourth teaspoon of cloves, one-fourth teaspoon 
of salt. 

Cut the rhubarb unpeeled into inch pieces; wash 
the figs and put them through a food- chopper; put 
in preserving kettle with half of sugar and let 
stand over night; in the morning boil until clear, 
then add remaining sugar, the juice and grated 
rind of lemon, and seasoning. Cook slowly until 
thickened. 

WHITE-FIG MARMALADE— 

A delicious marmalade is made from white figs. 
Take perfectly ripe and fresh figs, peel off the thin 
soft skin, and to every two pounds of figs use one 
and one-half pounds of sugar and the grated peel 
of a large orange or lemon; cut up the figs and 
mash them with sugar, adding the grated yellow 
rind and juice of the orange or lemon; boil all 
together until the whole is reduced to a thick, 
clear, smooth mass, stirring frequently from the 
bottom. When done put into jars while hot and 
cover closely. 

Those who Jike less sugar can use one-half 
pound of sugar to a pound of fruit, and it will 
keep perfectly, provided it be boiled very clear 
and smooth. 

J. W. T. MARMALADE— 

Ten pounds of ripe, peeled figs, ten pounds of 
sugar; let stand over night. In the morning stir 
the figs and the sugar until all are dissolved; cook 
for two or three hours slowly. May add orange, 
lemon and walnuts, or pineapple well cooked and 
chopped fine. 



— Page Twenty- six 



THE J. C. FORKNER FIG GARDENS RECIPES 



TRIXSE MARMALADE— 

Use only fully-ripe figs. When they are con- 
siderably wilted they are cut. Cut in halves and 
scrape out the inside pulp; mash and strain 
through a very coarse sieve. Put into a glazed 
dish and place the latter in boiling- water. Boil 
constantly for one-half hour and place in sealed 
glass jars, like canned fruit. This marmalade is 
very fine; can be eaten with meat or alone with 
cream. It is a fine relish if made from good, sweet 
figs. 




Page Twenty- seven — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG PRESERVES 



FIG AND GRAPE PRESERVES— 

White figs and Muscat grapes are sometimes 
preserved together, the second crop of figs coming 
in season to can with the grapes. Pick the figs 
when their skins begin to crack, peel, weigh, and 
allow one- half pound of best granulated sugar to 
one pound of fruit. Mix the fruit and sugar care- 
fully (not breaking the figs>, and let them stand 
over night. In the morning, cook slowly on the 
back of your stove, stirring carefully at intervals. 
In the morning, also prepare your Muscat grapes 
by picking them from their stems, washing, weigh- 
ing, and allowing one-fourth pound of sugar to one 
pound of fruit (and as many grapes by weight as 
figs;. Cook in another kettle, using only a very 
little water — just enough to keep them from burn- 
ing. They will cook after starting to boil, in about 
ten minutes. The figs will need cooking nearly an 
hour. When both fruits are done, mix carefully 
together, let come to a boil and can. 

GOLDEN WEST PRESERVES— 

Take three-fourths pound sugar and half cup of 
water to each pound of figs. Make a syrup of the 
sugar and water, skim, add the figs, carefully} 
washed and dried, and let simmer until the skin 
of the figs is tender, then store as any preserves. 
For a less sweet dish, use a cup of sugar and a 
cup of water to enough figs to fill a quart jar; 
make the syrup and let cook as before, but store 
as canned fruit in sterile jars, filled to overflow 
and sealed with rubbers and sterile covers. Lemon 
or orange rind and juice, or sherry wine, all in 
quantity according to taste, may be added. 

TEEL PRESERVES— 

Ten pounds of well-washed ripe figs, ten pounds 
of sugar, and water to make a syrup; boil half an 
hour, place figs in syrup, and boil slowly about 
two hours. 



-Page Twenty- eight 



THE J. C. FORKNER FIG GARDENS RECIPES 



SIMPLICITY PRESERVES— 

Gather the fruit when fully ripe, but not cracked 
open; place in a perforated tin bucket or wire 
basket and dip for one moment into a deep kettle 
of hot and moderately strong- lye (some prefer 
letting- them lie an hour in limewater, and after- 
wards drain ) ; make a syrup in proportion of one 
pound of sugar to one pound of fruit, and when 
the figs are well- drained put them in the syrup and 
boil them until well-cooked; removing, boil the 
syrup down until there is just enough to cover the 
fruit; put the fruit back in the syrup, let all boil, 
and seal while hot in glass or porcelain jars. 



BERGEN PRESERVES— 

Take figs as soon as they are sufficiently ripe 
to peel well, peel and place in sun for a couple of 
days, turning them several times; take in, wash 
in hot water, draining at once; put the figs, a few 
at a time, in a rich syrup and let cook for several 
hours, until thoroughly preserved. In this process 
the figs remain whole and are a most dainty 
offering. 



FARNUM PRESERVES— 

Split the figs twice, crosswise, from blossom and 
about half-way. Put them in a dish and cover 
with cold water in which a full tablespoonful of 
medium-strong lye has been dissolved. Leave the 
figs in this solution for thirty- six hours, stirring 
every two or three hours. Take them out and rinse 
well, first in cold water, then in warm (not boil- 
ing) water, then in cold water, then in hot water, 
and again in cold water. In the meantime, have 
your syrup boiled — with cinnamon and a few cloves 
in a bag for seasoning. Boil the figs slowly in the 
syrup for four hours, or until the figs are trans- 
parent. 



T. B. W. PRESERVES— 

Soak the figs over night in moderately strong- 
alum -water. Next morning, to one pound of figs 
add three-quarters of a pound of sugar (preferably 
brown) ; let stand until the sugar becomes moist, 
then put in to cook. When the figs turn a light 
brown, put them on a platter in the sun for 
twenty minutes (allowing the syrup to still boil, 
but slowly) ; then put the figs back in the kettle 
and cook until they take on a dark brown color. 
Some like the flavor of ginger or orange peel, but 
the preserve is delicious with but the flavor given 
by the fig. 



Page Twenty- nine — 



THE J. C. FORKNER FIG GARDENS RECIPES 



MICHAELI PRESERVES— 

Peel enough fig's to make a gallon of preserves; 
let stand over night, with sugar, to form their 
own juice. Next morning, cook the figs until nearly 
done; add a little more than a cupful of chopped 
walnuts, and a thinly- sliced lemon. This makes 
a fine filling for cakes, or a tasty spread for bread. 

PRESERVED FIGS WITH GINGER— 

Ten pounds of fresh, ripe figs, not shriveled, are 
peeled of the thick, outside skin. As all figs are 
not peeled readily, a variety which peels must be 
selected. Take the peel of one orange or lemon, 
pare well, and use none of the inner white part 
or rag. Take one ginger root and shave it very 
thinly with a sharp knife. Boil the peel and the 
ginger until very tender in a separate kettle. In 
another kettle make a syrup of six pounds of best 
white sugar, enough of water to dissolve; add the 
juice of four oranges and one lemon or four 
lemons. When ready, add the decoction of the 
orange peel and ginger, but take care to first 
strain. Bring the syrup to a simmer, drop in the 
peeled figs and simmer under cover until clear 
and tender, which requires more or less time, ac- 
cording to the variety of figs used and their state 
of ripeness. 

No. 2. — Pick before quite ripe, peel and put into 
dishes, with sugar, for twelve hours, usually over 
night; drain off juice into preserving kettle, and 
after coming to a boil put in figs for a short time; 
take up in dishes again and expose to sun while 
syrup is boiling down; then return the figs, and 
when they begin to look clear take up and ex- 
pose to the sun again while reducing the syrup to 
desired thickness; then return figs to syrup and 
let simmer gently for an hour, being careful not 
to have too hot a fire and thus burst the figs; use 
a pound of sugar for each pound of fruit. 

No. 3. — Pick figs fully ripe, but not shriveled. 
Scald first in hot water, change water several times 
in order to draw out the milky juice. Pack figs 
in glass jars in rows and handsomely. Make a 
syrup of one cup of sugar to two of water. Pour 
over figs and steam for twenty minutes without 
rubber band. Then place on the rubber bands; 
steam for twenty-five minutes more with the cover 
lightly pressed down. A very superior article is 
made if the figs are first steamed in a colander 
until tender, then packed in glass and steamed 
with the syrup. An apricot kernel or a bitter 
almond may be added to each jar, or, better, grated 
and boiled with the syrup before pouring over the 
figs. No more than one kernel is needed for each 
jar. 



-Page Thirty 



THE J. C. FORKNER FIG GARDENS RECIPES 



A DRIED-FIG DAINTY— 

Take three pounds of dried fig's and wash them; 
cover with hot water and sop.k over night; next 
morning- drain oft" the juice; add one pound of 
sugar and heat until the sugar is dissolved; add 
the figs, and boil slowly until the juice has thick- 
ened to a syrup. If the figs have taken up the 
juice, add enough hot water to provide a sufficient 
syrup for the figs. Put in jars while hot. This 
will keep indefinitely. 

FIG TRANSPARENCIES- 
SIX quarts of figs, four pounds of sugar, one 
cupful of baking soda, six quarts of boiling water, 
three quarts of water. Select firm, sound fruit, 
discard all over- ripe or broken figs. Sprinkle one 
cupful of baking soda over the selected figs and 
cover with about six quarts of boiling* water. Allow 
them to stand for fifteen minutes, drain off this 
soda solution, and rinse the figs well in clear, cold 
water. Let the figs drain while syrup is being 
prepared. Mix sugar and the three quarts of water, 
boil for ten minutes and skim. Add well- drained 
figs gradually so as not to cool the syrup. Cook 
rapidly until the figs are clear and tender — about 
two hours. When the figs are transparent, lift 
them out carefully and place in shallow pans. If 
the syrup is not heavy enough (testing to about SO 
to 55 degrees with a saccharometer), continue boil- 
ing until it reaches the desired density, then pour 
it over the figs, being careful to see that the fruit 
is entirely covered. Let stand over night. Next 
morning pack the figs cold in sterilized jars, having 
stems all the same length and placing the figs so 
that all stems will be upward. Fill each jar to 
overflowing with the syrup of 55 degrees density. 
Cap, clamp, process and seal immediately. 

SAN JOAQUIN SWEETS— 

Heat fresh figs through thoroughly in a steamer, 
double boiler or slow oven without water, then 
drop them into a heavy, boiling syrup; remove and 
let stand in it over night. In the morning bring 
to a boil, remove; let stand till cold; re-heat ;j 
drain; pack figs close together in jars; cook down 
the syrup and pour over the fruit. Figs may be 
preserved in lemon syrup, in grape -juice, or other 
tart fruit juices, or have added to them lemon 
peel and juice or lemon and ginger root. 

Dried figs may be steamed and then so pre- 
served or by the simpler process. Many people 
hold that preserved figs must first be dipped in 
boiling lye, repeating several times, a minute at a 
time. 



Page Thirty- one- 



THE J. C. FORKNER FIG GARDENS RECIPES 



VROOMAN PRESERVES— 

Gather the fig's with the stems on just before 
they are ripe enough to be eaten. Scrape off the 
skin carefully and drop the figs into a kettle of 
clear, boiling water, and leave half an hour. Then 
take out and allow to cool with the stems up. 
Make a syrup of a pound and a half of sug-ar and 
a half- pint of water to each pound of fruit. Boil 
the syrup till nearly roping; put in the fig's care- 
fully and keep them under the water while cooking. 
If other than the natural flavor is desired, put a 
clove in the blossom end of each fig or cook them 
with a sliced lemon from which the seeds have 
been removed, adding a little ginger. The pre- 
serves keep well if made with an equal weight of 
sugar and fig's. 




-Page Thirty-two 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG SALAD 



RUTH SALAD— 

One -half pound of cooked figs, three oranges, 
one head of lettuce, three or four teaspoonfuls of 
oil, one or two tablespoonfuls of lemon-juice, one- 
fourth teaspoonfui of salt. 

Dispose the heart leaves of the lettuce, care- 
fully washed and dried, to form a bed; on this 
turn the pulp of the oranges, freed from skin mem- 
brane and seeds; above dispose the figs, cut in nar- 
row slices. Dissolve the salt in the lemon-juice, 
add the oil, mix thoroughly and pour over the 
whole; turn the fruit over and over, and serve at 
once. 

MIXED-FRUIT SALAD— 

One package of Jiffy Jell; one cup of chopped 
nuts; one small can of pineapple; one -fourth cup 
of chopped figs; one individual bottle of Welch's 
or Armour's grape-juice. Dissolve the Jiffy Jell 
in the grape-juice to make one pint. Pick the 
pineapple apart, and put into small molds with the 
chopped mixture. Pour over the liquid, and put 
on ice to chill. When cool place on lettuce leaves. 
Serve with boiled mayonnaise or whipped cream. 

SALAD DE LUXE— 

Combine marshmallows, figs, apples, nuts and 
green grapes. Cut the marshmalows in four 
pieces; cut the figs in pieces, dice the apples, seed 
the grapes. Have equal parts of each, and mix 
with a fruit salad dressing. Place on lettuce leaves, 
and put the dressing on top. 

FIG AND DATE SALAD— 

Use large, fresh figs and dates; slice, arrange on 
lettuce leaves, and serve with either cream or 
French dressing. 



Page Thirty-three- 



THE J. C. FORKNER PIG GARDENS RECIPES 



FIG AND NUT SALAD— 

Slice pulled figs, cooked and cooled, and mix 
with them a few slices of walnuts or blanched 
almonds. Serve with French dressing- made of 
claret and lemon-juice instead of vinegar, or with 
a cream dressing. In using the cream dressing, 
mix the ingredients with a little of the dressing 
and dispose of additional dressing here and there, 
using the forcing bag and tube. When available, 
fresh figs are preferable to those that have been 
cooked. 



CHEESE-FIG SALAD— 

Place lettuce on salad plates, then a slice of 
pineapple; cut the figs lengthwise, laying, them over 
the pineapple; put Neufchatel cheese over the figs, 
then a good, creamy salad dressing. 



PEANUT SALAD— 

One cupful of thinly- sliced apple; one cupful 
chopped celery; one-half cupful chopped figs; one- 
half cupful of roasted peanuts; lettuce and mayon- 
naise. 



FRUIT SALAD— 

Three apples; two oranges; one small can of 
pineapple; two bananas; one scant cup of figs. 
Walnuts and maarshmallows to be added; cut all 
into small pieces. Heap this over lettuce leaves, 
and, just before serving, add a good creamy salad 
dressing. 

MIXED SALAD— 

One cup of chopped figs; one-third cup of grated 
cheese; one cup of celery; one cup of diced apples; 
one cup of mayonnaise; three tablespoons of nut- 
meats; one head of lettuce. Mix the ingredients 
with the mayonnaise, and arrange on lettuce leaves. 

FIG-BANANA SALAD— 

Peel as many chilled bananas as there are per- 
sons to be served. Split lengthwise, and put the 
halves together with a filling of figs, English wal- 
nuts, and preserved ginger, chopped fine and 
moistened with lemon-juice. 

Arrange on individual salad plates. Garnish 
with lemon and watercress. Serve with whipped 
cream mayonnaise. The ginger may be omitted if 
preferred. 



-Page Thirty- four 



THE J. C. FORKNER PIG GARDENS RECIPES 

CHERRY SALAD— 

Use the white canned cherries. Remove the 
pits, and slip into each cherry a small piece of 
nut. Pack in a dish and cover with the juice from 
the cherries; let stand in a cool place until ready 
to serve. Serve five or six cherries and two or 
three fig's cut in halves or quarters on lettuce. 
Cover with salad dressing-. 

FIG-CELERY SALAD— 

One cup of celery cut in pieces; one-half cup 
of chopped figs; one-third cup of walnut meats. 
Mix and serve on lettuce leaves with mayonnaise 
or cream dressing-. 




^&^ 



Page Thirty- five — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG PICKLES 



"LITTLE MOTHER" PICKLES— 

Two dozen figs; one quart of vinegar; two cup- 
fuls of sugar; one teaspoonful of mace; one tea- 
spoonful of cloves; one tablespoonful of cinnamon. 

Select firm, ripe fruit and put it in brine over 
night. In the morning take out and soak in fresh 
water for two hours; remove and pour over them 
boiling water to cover; let stand until cold, and 
then drain. Boil the vinegar and the sugar in a 
kettle, add the spices in a muslin bag; skim thor- 
oughly and drop in the figs. Again bring the mix- 
ture to a boiling point, remove from the fire, and 
let stand in the kettle over night. Next morn- 
ing, re-heat to boiling and seal in glass jars. 

SPICED FIGS— 

Peel ripe, white figs, and to ten pounds of the 
figs add five pounds of brown sugar, one quart of 
vinegar, one ounce of cinnamon, one-half ounce 
of allspice, one-half ounce cloves, the spices to be 
tied in bags and boiled with sugar and vinegar. 
When the vinegar and spices have come to a boil 
add the figs, a few at a time, to prevent mashing, 
and boil until they look clear. When all are done 
put into jars and pour the vinegar over them hot. 

SWEET PICKLED FIGS— 

The figs are picked when ripe, but must not be 
soft. Steam first until slightly soft, then place in 
a liquor made as follows: A syrup is made of a 
cup of sugar; to every cup of water add a tea- 
spoonful of cider vinegar, one stick of cinnamon, 
crushed in small pieces. Boil the liquor. Insert a 
clove in the eye of each fig and pack in a glass 
jar. Pour the filtered liquor over the figs. Steam 
the jars first, with the cover on loosely, for 
twenty minutes. Then place on the rubber bands, 
screw down cover lightly, and steam for twenty 
minutes more. 



-Page Thirty- six 



THE J. C. FORKNER FIG GARDENS RECIPES 



PASADENA PICKLES— 

Seven pounds of figs packed just before shrivel- 
ing, three pounds of white sugar, one quart of 
vinegar, one teaspoonful of salt, one teaspoonful 
of allspice, one teaspoonful of ginger, one teaspoon- 
ful of cloves, two tablespoonfuls of cassia buds. 
Boil together for four hours, put spices in a thin 
bag to keep pickles clear, and more vinegar if too 
much evaporates and add the sugar when nearly 
ready. When the sugar is dissolved, add the figs. 
Simmer until tender. 



FRESNO FAVORITES— 

To ten pounds of figs take four pounds brown 
sugar, one quart strong vinegar, one large cup of 
whole spices, including cloves, cinnamon, allspice, 
and cassia buds. Boil vinegar, sugar and spices 
first, and when the sugar is well dissolved add the 
figs and boil until tender. The figs should be 
picked before they become shriveled. Put all in 
jars; pour out the liquid for three mornings, and 
let come to a boil and return to the figs; then 
close the jars. 

sunnyside sweets- 
two quarts of figs, one quart of vinegar, one 
teaspoonful of mace, one pint of sugar, one level 
teaspoonful of ground cinnamon, one teaspoonful 
of cloves. Mix the spices, and tie them into two 
small pieces of cheesecloth. Put a layer of figs 
into a stone jar, then a layer of salt, another layer 
of figs, and so continue until they are all covered; 
pour over one quart of water, cover, and stand 
aside over night. Next morning, wash the figs and 
put them into clear water for two hours. Drain, 
cover with boiling water, and let them stand until 
they are thoroughly cooled. Put the spices, vinegar 
and sugar into a porcelain-lined kettle, bring to 
boiling point and skim. Add the figs, bring quickly 
to just scalding point, and stand them aside. Next 
day re-heat, put them at once into jars, seal. 

PARKER PICKLES— 

Five quarts of fresh figs with stems. They must 
be half-ripe. Put them in salt water for twelve 
hours. Dry and parboil in alum water, using alum 
the size of half a nutmeg, or put them in lime 
water. Do not break them. Wash in clear water 
and dry. Make a syrup of one pint of strong vin- 
egar and a very little water and one pound of 
sugar. Flavor with mace, cinnamon, and cloves. 
When the syrup has boiled, put in the figs. Use 
glass jars. • 



Page Thirty- seven — 



THE J. C. FORKNER FIG GARDENS RECIPES 



PICKWICK PICKLES— 

Eight pounds of white fig's (fresh), two pounds 
of sugar, one pint of vinegar, one quart of water, 
cinnamon, and cloves to taste. Bcil all together 
until a silver fork will pierce the figs. Can hot 
in glass jars. 

PICKLED FORGET-ME-NOTS— 

Four pounds of sugar, one pint of vinegar, two 
ounces of stick cinnamon, one tablespoonful of 
whole cloves, one tablespoonful of black peppers 
(whole). Put all of the ingredients into a por- 
celain-lined kettle, bring to boiling point, then add 
seven pounds of figs that have been washed and 
drained. Simmer gently. When the figs are tender, 
take them out with a skimmer and put them into 
glass jars. Boil down the syrup, pour it over the 
figs and seal. 

PARADISE PICKLES— 

Pick figs which are barely ripe, though fully 
swollen out, and leave stems on fruit. Place in a 
jar of fairly strong brine and let stand over night 
when rinse well in fresh cold water, drain, pack 
close together in jars, and pour over them hot 
spiced vinegar (sweetened if desired) as for apples, 
cherries, grapes, etc. 

COLLIER PICKLES— 

Two pounds of sugar, one teacup of vinegar, one- 
half teaspoon of cloves, one-half teaspoon of cin- 
namon, one gallon of figs; cook until figs are 
tender. 

BENNETT SPICES— 

One-half gallon of medium -sized Smyrna (Cali- 
myrna) figs; make a syrup of vinegar, one cup to 
three cups of sugar; add spices of a mixed variety 
as desired; boil this and drop in the figs whole; 
let boil gently for a few minutes; then let remain 
in syrup twenty-four hours; repeat and seal. 




-Page Thirty- eight 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG JAMS AND JELLIES 



SEYMOUR JAM— 

Take large, firm figs, remove hard stems, cut 
into quarters. For each pound of figs use one-half 
pound of granulated sugar; dissolve the sugar in 
a little water before adding to the figs. Let the 
water and sugar boil up once or twice, then add 
the figs, and boil steadily until the jam coats the 
spoon and drops from it in heads; then pour into 
hot jelly glasses. 

A DOROTHY JAM— 

Take very ripe figs, peel and place in a granite 
kettle; to two parts of figs add one part of sugar 
and mash thoroughly together with a potato 
masher; place over a slow fire; cook gently for a 
long period, stirring frequently. An asbestos mat 
under the kettle is a satisfactory safeguard. 

THOMPSON JAM- 
TO five pounds of figs, peeled and cut into small 
pieces, add three and three-quarters pounds of 
sugar, and let stand over night. In the morning, 
take a lemon, remove the seeds, cut in thin slices, 
put in boiling water to remove the bitter taste, 
then add the lemon to the figs and boil until the 
ingredients drop from the spoon like jelly. 

JEANETTE JAM— 

Boil sweet, dried figs with some syrup till all 
the juice is thick and sirupy, then run figs, syrup 
and all, through some kind of a mill that will grind 
it into a paste. A small sausage grinder is best 
— one that grinds fine. This paste is fine for use 
wherever a jam can be used, and can be made 
more easily than any other jam or jelly. 



Page Thirty- nine— 



THE J. C. FORKNER FIG GARDENS RECIPES 




One of the Wonder Fig Gardens 



— Page Forty 



THE J. C. FORKNER FIG GARDENS RECIPES 




of Fresno County, California 



Page Forty- one — 



THE J. G. FORKNER FIG GARDENS RECIPES 



GELATINED FIGS— 

Prepare the figs by stewing-. Chop very fine. 
Have ready a half -box of gelatine; put this over 
the lire in a cup of boiling water, add the sweet- 
ened fig syrup, stir until the gelatine is thoroughly 
dissolved, take from the fire, add a wineglassful 
of sherry and stir in the minced figs. Turn into 
a mould wet with cold water to form. 

EASY-ENOUGH JAM— 

Six pounds of purple figs (fresh), peeled and cut 
in half; two pounds of sugar. Cook until thick 
and seal hot. 

JUBILEE FIG JAM— 

Select ripe figs, remove all stems, treat them 
with a scalding soda solution and rinse thoroughly 
in clear, cold water. Cook in quantities not larger 
than three pounds at one time. Allow one and 
one-half pounds of sugar to each three pounds of 
figs. Add barely enough water to start the cook- 
ing (about one-half cupful), crush the figs, heat 
to boiling and add the sugar. Cook rapidly to 220 
degrees Fahrenheit. To seal properly and to insure 
safety from mold, it is necessary to process all 
preserves after packing them into the sterilized 
jars. This processing may be done in a water-bath 
by heat below or at the boiling temperature, de- 
pending upon the kind of products packed and 
upon the length of time the heat is applied. Since 
preserves contain so much of sugar which acts as 
a preservative, it is only necessary to process 
against molds. This may be accomplished by 
placing the filled jars in a water-bath, heating it 
to a temperature of 180 to 190 degrees Fahrenheit, 
and holding that temperature for about thirty 
minutes. 

Process preserves or jams in twelve -ounce or pint 
jars for twenty minutes at 180 degrees Fahrenheit 
(temperature of simmering water). When jars 
with glass tops and screw caps or wire clamps 
(lightning seal) are used, leave the pressure of the 
clamp on the top of cap until the jars are entirely 
cold. 

FIG JELLY— 

Slice the fresh figs into the preserving kettle, 
covering bottom of kettle with cold water. Add 
slices of unpeeled lemon, one lemon to one and 
one-half pints of uncooked figs. Place on back of 
stove to cook slowly an hour; then strain and boil 
for fifteen or twenty minutes (according to the 
state of the syrup), adding three-fourths quantity 
of sugar to that of the fruit. 



— Page Forty- two 



THE J. C. FORKNER PIG GARDENS RECIPES 



LITTLE GEM JAM— 

If the fig's are dried, first steam till very soft. 
If fresh and ripe, place them in a double boiler, 
heating- through perfectly but adding no water. 
They may be steamed instead. Add about one-half 
their weight of sugar and cook down carefully till 
thick. Lemon-juice and peel, pineapple or other 
decided upon fruit may be added for flavoring-. 
This if preferred may be rubbed through a coarse 
sieve and heated ag-ain before sealing in little pots 
or jars. 







I 



II 



Page Forty-three — • 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG PUDDINGS 



THE PUDDING SUPREME— 

Chopped suet, one cup; chopped figs, one pound; 
three eggs; bread crumbs, two cups; sugar, one 
cup; milk, two cups. Sauce — Tart wine, or sherry, 
one cup; butter, one-half cup; powdered sugar, one 
cup. 

"Wash, pick over the figs and chop them. Chop 
the suet, beat the eggs light, without separation, 
and mix all these thoroughly, and turn it into a 
well-greased mold. Cover and boil for three hours 
and serve it hot. 

The sauce for the pudding would be a wine-sauce, 
made as follows; 

Beat a half-cup of butter to a cream, add a cup 
of sugar, gradually, and when light, add, a little 
at a time, the wine, which has been made hot; stir 
the sauce for two or three minutes, till it becomes 
smooth and foamy. 

A CLARKE SPECIAL— 

Grind one cup of dried figs and one cup of kidney 
suet fine; mix with one-half cup of sugar, two cups 
of sifted flour, three teaspoons of baking powder, 
one teaspoon of spices, one teaspoon of salt. Lastly 
add three well-beaten eggs and one cup of sweet 
milk. Turn into a greased mold that holds about 
thrr^e quarts and steam for three hours. Serve 
with hard sauce. 

A SIMPSON SPECIAL— 

One-half cup of figs, and one-half cup of raisins, 
chopped in coarse food-chopper; one cup of sugar, 
one teaspoon of cinnamon, one and one-half cups 
boiling water; let all simmer ten minutes. 

Take one-third cup of cornstarch, mixed with a 
little cold water and add to the above mixture. 
Cook all five minutes. Add one teaspoon of vanilla 
or juice of one-half of a lemon. Serve with whipped 
cream and chopped nuts. 



— Page Forty- four 



THE J. C. FORKNER FIG GARDENS RECIPES 



A BREEZE BEATITUDE— 

One quart of milk, one and one-half cups chopped 
figs (about one dozen;, one-half cup of sugar, three 
eggs, one cup of bread-crumbs, three tablespoons 
powdered sugar, one teaspoon vanilla. 

Heat the milk; add the chopped figs, crumbs and 
sugar; beat the white of one egg and add the three 
well-beaten egg-yolks; fold in and bake until set. 
Make a meringue of the remaining egg-whites and 
sugar. Bake in a slow oven until the meringue is 
browned. Serve hot with cream. 



edna c. pudding- 
two and one-half cups of bread-crumbs, two 
eggs, one-half cup of beef suet, one-half cup of 
sugar, one-half pound of finely chopped figs, one- 
half teaspoon of salt, one cup of milk. 

Work the suet with a wooden spoon until of a 
creamy consistency, then add the figs; soak the 
bread-crumbs in milk, add the well-beaten eggs, 
the sugar and the salt; combine the mixtures, turn 
into a buttered mold. Steam three hours. Serve 
with molasses sauce, which is made by boiling two 
cups of molasses and two tablespoons of butter for 
three minutes; remove from fire, and add two tea- 
spoons of lemon-juice. Serve hot. 

LINDSAY FIG PUDDING— 

One cup of brown sugar syrup, one cup of sweet 
milk, one-half cup of melted butter, one cup of 
chopped figs, one cup of raisins, one-half cup of 
chopped walnut meats, two and one -half cups of 
flour, one-half teaspoon of soda, a pinch of salt, a 
teaspoon each of nutmeg and cinnamon; put in 
baking-powder cans; place in boiling water for two 
hours. This will keep for weeks, and is ready to 
steam and use at any time. Use any sauce desired. 

A Favorite Sauce. — Take one cup of sugar, two 
spoons of flour, a pinch of salt, cinnamon and 
nutmeg to taste; mix all well together; pour on 
boiling water, stirring while pouring in the water 
and while cooking. Let cook for several minutes, 
add a good- sized piece of butter, and, if desired, 
a few chopped walnuts. 

LOUIS PIERCE PUDDING— 

Mix and sift thoroughly together one pint of 
flour, a half-teaspoon of salt and two teaspoons of 
baking-powder; add one cup of chopped figs, such 
as can be bought in bags, moisten with a scant 
cup of milk, beat thoroughly; half -fill buttered cups 
with the mixture, and steam forty-five minutes. 
Serve with any sauce desired. 



Page Forty-five- 



THE J. C. FORKNER FIG GARDENS RECIPES 



ISABEL'S INSPIRATION— 

Three cups of bread-crumbs, one and one-half 
cups of sugar, one and one-half cups of milk, one 
cup of chopped suet, one egg; one pound of dried 
fig's, floured; steam in a buttered mold. Serve with 
any sauce. 

A HENSON RELIABLE— 

Moisten two heaping cupfuls of whole -wheat 
bread-crumbs with three-fourths cup of milk; add 
one and one-half tablespoons of honey, one beaten 
egg, and one -fourth pound of ground dried figs. 
Mash well with a spoon or a potato masher until 
the ingredients are well-blended. Pour into a 
buttered pudding dish, and bake about thirty 
minutes. Serve hot with apricot sauce — or any de- 
sired sauce. 

STEAMED FIG PUDDING— 

One cup chopped figs, one-half cup suet, three 
eggs, two and one-half cups soft bread-crumbs, 
one-third cup of milk, one cup of brown sugar, one 
teaspoon salt. 

Cover bread-crumbs with milk. Chop figs and 
suet together, add other ingredients, pour into but- 
tered melon-mold and steam for three and one-half 
to four hours. Serve with Stirling Sauce. 

Stirling Sauce. — One-half cup of butter, one cup 
of powdered sugar, three tablespoons of milk, two 
tablespoons of wine. 

Mix sugar, wine and milk, and warm in double 
boiler or over hot water. Add to creamed butter 
slowly. Do not permit the sugar mixture to be- 
come hot, only warm. 

STEAMED FIG PUDDING— 

One-half cup shortening, one-half cup sugar, one 
egg well-beaten, one cup of milk, one-half cup of 
molasses, two and one-half cups of flour, five tea- 
spoons of baking-powder, one teaspoon of cinna- 
mon, one-half teaspoon nutmeg, one-half teaspoon 
salt, one pound figs, chopped; one-fourth cup of 
currants, one-half cup of flour. 

Mix the shortening and the sugar, and beat 
until creamy; add egg, milk and molasses; add two 
and one-half cups of flour sifted with baking- 
powder, spices and salt; beat well; add figs and 
currants mixed with one- half cup of flour. Pour 
into a greased mold, and steam three hours, or 
pour into greased one-pound baking-powder cans, 
and steam an hour and three-quarters. Serve with 
Cranberry Sauce or Currant Jelly Sauce. This 
pudding keeps well and can be re-heated in the 
top of the double boiler. 



-Page Forty- six 



THE J. C. FORKNER PIG GARDENS RECIPES 



A MADGE MASTERPIECE— 

One cup of figs chopped fine; one cup of bread- 
crumbs; one cup of hot milk; one-fourth cup of 
sugar; one cup of seeded raisins; one-half cup of 
currants; one-fourth cup of almonds; one-fourth 
cup of chopped citron; one teaspoon of cinnamon; 
one teaspoon of nutmeg; one -fourth teaspoon of 
cloves; one-fourth teaspoon of salt; one-fourth cup 
of chopped suet; the yolks of three eggs; the 
whites of three eggs; one-fourth cup of fruit- juice. 
Soak the bread-crumbs in hot milk; mix the in- 
gredients in the order given; turn into buttered 
molds and steam for two hours. 



AN ELLETA OFFERING— 

One pound of figs , one-half cup of nuts, one- 
half pound of suet, two cups of bread-crumbs, two 
cups of milk, three -fourths- cup of sugar, one tea- 
spoonful of salt, one teaspoonful of cinnamon, one 
teaspoonful of mace, one-third teaspoonful of 
cloves, four yolks of eggs, four whites of eggs. 

Chop the figs, nuts and suet together (cook the 
figs a few moments and they can be chopped more 
easily^, mix the sugar, salt and spices and add to 
the beaten yolks; mix the bread-crumbs through 
the fig-suet mixture, then mix in the yolks and 
sugar, and, lastly, add the whites, beaten dry. 
Steam in a well-buttered mould four hours. Serve 
with hard or liquid sauce — or both. 

FIG-SUET PUDDING— 

Mix together two and one-half cupfuls of sifted 
flour, one level teaspoonful each of soda, salt, 
mace, allspice and cinnamon, and one teaspoonful 
of baking powder. Put through a fine sieve, then 
add one-half cupful of finely-chopped suet, one 
pound of figs cut fine, one cup of molasses, one 
cup of milk. Turn into well-buttered pound baking- 
powder cans or molds of the same size and steam 
for two and one-haif hours. Serve with any good 
liquid sauce flavored with vanilla. 

FIG PUDDING OR PIE— SIMPLE— 

Cut one -half pound of fresh or dried figs and 
simmer half an hour in three-fourths pint of water, 
a dessert spoonful of sugar being added when 
nearly done. Remove and cool, when add the well- 
beaten yolks of two eggs. Place in a pudding* or 
pie dish and bake in moderate oven until the 
yolks are set sufficiently, then on the top place a 
meringue made of the whites of the eggs and two 
tablespoonfuls of sugar. Let this brown and re- 
move to cool. 



Page Forty- seven- 



the j. c. forkner fig gardens recipes 

fig pudding bouquet- 
two pounds of dried figs, one pound of suet, one- 
half pound of flour, one-half pound of bread- 
crumbs, two eggs, spices to taste, one-fourth pound 
of candied lemon peel, one -fourth pound of brown 
sugar, milk. 

Mode. — Cut the figs into small pieces, also the 
lemon-peel, grate the bread finely, and chop the 
suet very small; mix these well together; add the 
sugar, spice and flour; the eggs should be well- 
beaten, and sufficient milk to form the whole into 
a stiff paste; butter a mold, press the pudding into 
it very closely and tie it down with a cloth, and 
boil four hours or rather longer; turn it out of the 
mold and serve with lemon sauce, wine sauce or 
cream. Sufficient for seven or eight persons. Suit- 
able for a winter pudding, as it should be made 
with the dried, white fig. 

No. 2. — Beat one-half, pound of sugar and one- 
fourth pound of butter to a foam. Add yolk of 
three eggs, one-half pound of finely- chopped figs, 
one-half pound of grated bread-crumbs, one-half 
cup of milk, pinch of salt, white of three eggs 
beaten stiff. Boil all for three hours. Serve with 
white wine or hard sauce. 

No. 3. — Chop one-half pound of figs very fine. 
Mix with two tablespoonfuls of butter and add one- 
third cup of powdered sugar, two eggs beaten 
lightly without separating yolks from the whites, 
one cup of milk, one-fourth cup of cake-crumbs. 
Mix well and turn into a well-pressed mold and 
boil for three hours. 

FIG-SUET ENGLISH PUDDING— 

Chop fine six ounces of suet in three-fourths 
pound of flour, adding a well-beaten egg, three- 
fourths cup of sugar, and sufficient milk to form a 
smooth dough. Roll out half an inch thick and 
sprinkle on it one pound fine-chopped figs. Roll 
this up and tie in a pudding cloth, place in boiling 
water, and boil for two hours. A little nutmeg 
may be used for flavoring. 

FIG-BREAD PUDDING— 

Soak three cups of bread-crumbs in one and one- 
fourth pints of water and beat into this four eggs, 
a pinch of salt, two tablespoons of sugar, and one 
and one-third cups of chopped figs. (The figs 
should be first dredged in flour.) Flavor with 
lemon or nutmeg. Beat well and place in a 
pudding- dish and bake slowly for an hour and a 
half; or place the pudding in a tightly- covered 
vessel, which is to be placed in a pot of boiling 
water and kept at a boil for two and a half hours. 
Serve with hard sauce. 

— Page Forty- eight 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG ROLY-POLY— 

Pick over and wash one pound of figs, cut into 
bits and place in a double boiler with one cupful 
of water. Cover and cook slowly until they can 
be beaten to a pulp with a spoon. Cool and flavor 
with a few drops of vanilla. Sift tog-ether one pint 
of flour, one-half teaspoonful of salt and one heap- 
ing teaspoonful of baking-powder, then rub into it 
two heaping spoonfuls of butter. Mix to a soft 
dough with cold milk, turn out on a floured board 
and roll out in a sheet half an inch thick. Spread 
with the fig paste and roll up tightly, pinching the 
ends well together. Place on a buttered pan, steam 
for three-quarters of an hour and stand in a hot 
oven for five minutes to dry off. Serve with milk 
or vanilla sauce. 

FIG BLANC MANGE— 

Make as for Banana Blanc Mange; using one cup 
of fig-pulp and one cup of chopped nuts and a little 
lemon tincture. Prepare a sauce witn the yolk of 
an egg beaten with a tablespoon of sugar and 
stirred in with a pint of boiling milk. Add one 
teaspoon of cornstarch, wet with a little water, 
and remove from the fire. Nutmeg may be added, 
or a dash of lemon extract. Serve cold. 

FIG AND RAISIN PUDDING— 

Soak a large cupful of bread-crumbs in a cupful 
of milk for an hour; stir into them three eggs, 
beaten very light, three tablespoonfuls of powdered 
suet, and three tablespoonfuls of flour sifted with 
a teaspoonful of baking-powder. Have ready a 
half- cupful of minced figs and the same quantity 
of seeded and quartered raisins. Mix the fruit 
together, dredge thoroughly with flour, and stir it 
into the pudding batter. Pour the mixture into a 
large pudding mould with a closely-fitting top, 
leaving an abundance of room in the mould for 
the pudding to swell. Steam for fully three hours. 
Turn from the mould, set the pudding in the oven 
for five minutes, and serve with a liquid sauce. 

PICADILLY FIG PUDDING— 

Soak a cupful of crumbs in two cupfuls of milk 
for fifteen minutes, and stir into them a half- 
cupful of granulated sugar, three eggs beaten light, 
a quarter- cupful of powdered suet, a pinch of salt, 
a saltspoonful each of powdered cinnamon and nut- 
meg and a cupful of washed and dried figs, chopped 
coarsely. Grease a plain pudding mold with a 
tightly-fitting top, put in the pudding, set in a 
kettle of boiling water and cook for three hours. 
Serve with hard sauce. 



Page Forty-nine — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG PUDDING— No. 1— 

Soak a cupful of bread-crumbs in a cupful of 
milk for a half-hour. Chop enough suet to make 
a Quarter of a cupful; beat three eggs lig-ht; cut 
into tiny bits a sufficient number of soaked fig's to 
make a cupful of the minced fruit. 

Turn the soaked crumbs into a bowl, and stir 
into them a half- cupful of granulated sug-ar, the 
whipped eggs, the powdered suet, a pinch of salt 
and a dash, each, of cinnamon and nutmeg". Last 
of all, stir in the minced fig-s thickly dredg-ed with 
flour, beat well and turn into a greased pudding" 
mold with a closely-fitting- top. Boil for about 
three hours. Turn out and eat with a hard sauce. 



FIG PUDDING— No. 2— 

Use only the best figs, soak one hour in a little 
warm water, and chop enoug-h to make a grenerous 
cupful when minced. Soak two cupfuls of fine 
bread-crumbs in two cupfuls of milk until very 
soft. Into the crumbs stir five eg-g-s, beaten lig-ht; 
a half- cupful of sugar, a saltspoonful of salt, and 
the cupful of minced figs thoroughly dredgred with 
flour. Beat hard for several minutes, and turn 
into a greased pudding - mold with a close top. Set 
in boiling - water and cook three hours. Dip the 
mold into cold water for an instant, then turn the 
pudding- out upon a hot platter. Set in the oven 
long- enoug-h for the moisture to dry from the out- 
side of the pudding-. Three minutes in a hot oven 
should suffice. Send to the table and eat with a 
hard sauce flavored with a little nutmeg:. 



BREAD AND FIG PUDDING— 

Cut fig-s into small dices. Make a custard by 
heating* a cupful of milk and pouring" it upon four 
eg-gs, beaten light, with six tablespoonfuls of sug-ar, 
then cooking- it until it is just thick enoug-h to coat 
the spoon. Dip crustless slices of bread for a 
second in milk; put a layer of them into a pudding* - 
dish, cover with the fig--dice, and pour over all the 
hot custard. Then put in more bread, more fig-s 
and custard, and proceed until the dish is full. 
Wait a moment for the bread to absorb some of 
the custard, and pour the rest of the hot liquid 
into the dish until it is full to the brim. Cover 
the dish and bake until the custard is set; uncover 
and brown. Serve as soon as baked. Eat with a 
hard sauce. 



-Page Fifty 



THE J. C. FORKNER FIG GARDENS RECIPES 



A JEANIE JOY— 

Mix one cup figs chopped fine with one cup 
bread-crumbs soaked in hot milk, one-fourth cup 
sugar, one cup Sultanas, one-half cup each seeded 
raisins and currants, one-fourth cup each chopped 
almonds and sliced citron, five drops cinnamon oil, 
three of nutmeg and two of cloves, one-fourth 
teaspoon of salt, one-fourth cup suet chopped fine, 
and three beaten egg yolks. Fold in egg- whites 
beaten stiff and add one-fourth cup brandy. Turn 
into buttered molds and steam two hours well 
covered. Serve with rum or brandy sauce. 




Page Fifty-one- 



THE J. C. FORKNER PIG GARDENS RECIPES 



SAUCES FOR PUDDINGS 



CRANBERRY SAUCE— 

One -fourth cup of butter, one cup of powdered 
sugur, two tablespoons boiling- water, one-half cup 
of strained cranberry sauce. 

Cream the butter, add the sugar and water grad- 
ually and alternately; beat well, and add the cran- 
berry sauce. The stiffly- beaten white of an egg 
may be added. 

Serve with Cottage or Steamed puddings. 

CURRANT JELLY SAUCE— 

One tablespoon cornstarch, one-fourth cup of 
sugar, one cup of boiling' water, two tablespoons 
of currant jelly, one teaspoon of butter, the juice 
of one-half lemon. 

Mix cornstarch and sugar in a saucepan, add 
water gradually, when thickened add jelly, simmer 
ten minutes; add butter and lemon- juice just be- 
fore serving. 

C. C. B. SAUCE— 

Good for puddings or for stale cake: — 
To one cup of boiling water add one cup of 
brown sugar, one tablespoon of flour; nutmeg; one 
cup of chopped figs, Let all boil together for a few 
minutes. 




— Page Fifty-two 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG CAKES 



A DOROTHY-ARLINE DREAM— 

One-fourth cup of butter, one cup of sugar, two 
egg" yolks, one-fourth teaspoon of salt, one and 
one-half cups of flour, two teaspoons of baking- 
powder, one-half cup of milk, two egg whites, one 
tablespoon of orange extract. 

Cream the butter, that is, beat it with a spoon 
until it is of a creamy consistency; then add the 
sugar very gradually; when well blended, add the 
yolks of eggs which have been beaten with a Dover 
beater until lemon- colored and thick. 

When the ingredients are thoroughly incor- 
porated, add the sifted, dry ingredients alternately 
with the milk. When all the milk and flour have 
been used, beat well; then cut and fold in the 
stiffly-beaten whites of eggs. Bake in layers. Fill 
with Fig Filling, and sprinkle with confectioners' 
sugar. 

Fig Filling. — Two cups of chopped figs, one-half 
cup of sugar, one-third cup of boiling water, two 
tablespoons of lemon-juice, one tablespoon of but- 
ter, few grains of salt. Cook the ingredients in a 
double boiler until of a consistency to spread. 

BLINDBURY LADY-FINGERS— 

One pound of Fresno dried figs, one-half pound 
of granulated sugar, one tablespoonful of flour or 
cornstarch, water to cook, pinch of salt. 

Stew until tender, adding the flour dissolved in 
water; when thick, put aside to cool. Roll a deli- 
cate pie-crust as thin as used for a pie. Cut in 
strips eight inches long and two inches wide; 
moisten the edges, then spread the fig paste over 
one-half of the surface of the strips; fold over 
the other half and press firmly together. Use a 
fork to finish the edges. Cut a few tiny openings 
in the tops. Bake to a delicate brown. 



Page Fifty -three- 



THE J. C. FORKNER FIG GARDENS RECIPES 



A FORT SILL FAVORITE— 

One and one-half cups of sugar; one-half cup of 
butter; one-half cup of sweet milk; one and one- 
half cups of flour; one-fourth teaspoon of salt; 
one teaspoon of baking-powder; one-half cup of 
cornstarch; the whites of six eggs. Bake in two 
shallow, oblong* pans, in a quick oven, and put 
tog-ether with Fig Filling. 

Fig Filling. — One- half pound of chopped figs; two 
tablespoons of sugar; three tablespoons of boiling 
water; one tablespoon of lemon- juice. Cook in a 
double boiler until of a sufficient thickness. 

A SOUTHLAND FAVORITE— 

One-fourth pound of chopped figs; one cupful of 
chopped raisins; one cupful of boiling water with 
one teaspoon of soda added; pour over the figs and 
raisins and let stand. 

In another dish mix one cupful of granulated 
sugar, a scant half -cupful of butter, four eggs, 
(reserving two of the whites for frosting), one tea- 
spoon of cinnamon, one teaspoon of nutmeg, one 
teaspoon of vanilla, and one and one-half cupfuls 
of flour. Add the figs and the raisins and bake 
in layers. 

BELL'S BEST-EVER FRUIT CAKE— 

One pound of butter creamed; one pound of 
brown sugar, one dozen eggs, one cup of molasses, 
two teaspoons of cinnamon, two teaspoons of nut- 
meg, two teaspoons of mace, one-half teaspoon of 
soda, one and one-half pounds of flour, two tea- 
spoons of baking-powder, two pounds of raisins, 
two .pounds of currants, two pounds of figs, one 
pound of dates, one-half pound of citron, one and 
one-half cups of walnut -meats, one glass of 
Madeira wine, one glass of Sherry wine, one pint 
of strawberry preserves. Wash the fruit and let 
it stand over night. Bake very slowly for three 
hours. This makes six medium-sized cakes. 

WHITE FIG FRUIT CAKE— 

Beat together one cup of butter and two of 
sugar; add one-half glass white wine and then the 
stiff-whipped whites of eight eggs. Add gradually 
three cups of flour, in which two teaspoons of 
baking-powder have been sifted, and at the last, 
one-quarter pound fine-cut citron, one-half pound 
chopped almonds, one teacup of light-colored cur- 
rants and one-half cup grated cocoanut. Bake 
in layers slowly about two hours, until it does not 
stick to the slenderest straw. For filling, use the 
real Fig Jelly, or the Fig Filling Jelly, or the Fig 
Snow. 



-Page Fifty -four 



THE J. C. FORKNER FIG GARDENS RECIPES 



VERA VANITY— 

One cup of chopped figs, one -half cup of sugar, 
one tablespoon of flour; boil the mixture until 
thick, watching closely as it burns easily. While 
this is cooking, make a cooky dough of one cup 
of sugar, one-half cup of shortening, one egg, one- 
half cup of milk, three and one- half cups of flour, 
two teaspoons of baking-powder, one teaspoon of 
soda, one-half teaspoon of salt, one teaspoon of 
vanilla. Cream the shortening and the sugar, add 
the salt, the egg well-beaten, the milk, the vanilla 
and flour, the latter sifted with the baking-powder 
and soda. Mix the dough soft; roll thin. Spread 
one-half of the cookies with the filling, placing 
other of the cookies on top. Bake in moderate 
oven. 



KATIE DROP CAKES— 

Three-fourths cup of butter, one cup of brown 
sugar, three eggs, one teaspoon lemon extract, one- 
half cup of dried figs, one-half cup of chopped 
walnut-meats, two cups of flour, one teaspoon of 
cinnamon, four teaspoons baking-powder. 

Clean the figs and cut into one-fourth-inch pieces 
and dredge in flour. Cream the butter, add the 
sugar, beat the egg-yolks until light and lemon- 
colored and add to the butter and sugar. Sift the 
dry ingredients together and chop the walnut -meats 
fine. Beat the egg-whites stiff and fold into the 
mixture; then fold in the flour, and lastly the fruit 
and the nuts. Drop on buttered squares of tin and 
bake in a moderate oven until a rich brown color. 



H. F. L. FRUIT CAKE— 

One cup of sugar, one-half cup of butter, one cup 
of apple sauce, two cups of flour before being sifted, 
one cup of chopped raisins, one cup of chopped or 
dried figs, one teaspoon of soda, one teaspoon of 
spices, two teaspoons of baking-powder. 

Cream the sugar and butter together; add the 
apple sauce, raisins and figs; dissolve the soda in 
hot water; add the spices and a pinch of salt; sift 
the flour and the baking-powder together and beat 
in the mixture thoroughly. Bake in two layers 
with Fig Filling. 

Fig Filling.— One-half cup of ground figs, tea- 
spoonful of butter, cup of powdered sugar; just 
enough cream or milk to make smooth. 



Page Fifty- five- 



THE J. C. FORKNER PIG GARDENS RECIPES 



RUTH-M. CAKE— 

One cupful sugar, three eggs, one cupful milk, 
two teaspoons powdered cinnamon, three cupfuls 
flour, one-half cupful of Crisco, three teaspoons 
baking-powder, one-half teaspoonful salt, one tea- 
spoonful vanilla, one-half teaspoonful nutmeg, one 
cupful of shredded figs. 

Wash and dry the figs, then shred them; cream 
together the Crisco and sugar; add the eggs well- 
beaten, and beat the whole for five minutes. Sift 
the dry ingredients, and add to the first mixture 
alternately with the milk. Add the figs and flavor- 
ings, and turn into greased and floured cake tins. 
Bake one hour in a moderate oven. 



FIG LOAF CAKE— NO. 1— 

Cream two cups of brown sugar with one of 
butter. Add one cup of water, four eggs, three 
and three -fourths cups of flour, one teaspoon each 
of soda and grated nutmeg and two of cinnamon. 
Have ready, chopped and floured, one pound of 
dried figs cut in fine strips lengthwise, and three 
cups of chopped raisins, adding these just before 
baking. 



FIG LOAF CAKE— NO. 2— 

To two cups of sugar add a generous half- cup 
of butter, one of milk, four (scant) of flour (in 
which two teaspoons of baking-powder have been 
sifted), and four eggs. Flour two cups of chopped 
figs and add to batter just before placing in pans 
to bake. 



LITTLE FIG CAKES— 

Beat together five eggs. Add to this a pinch of 
salt, a cup each of sugar and chopped nuts, and 
a half cup of raisins, the juice of one lemon and 
a pinch of nutmeg, one cup of bread-crumbs in 
which has been well-mixed a rounded teaspoon of 
baking-powder, and one-half pound figs chopped 
fine. Bake in one rather thin sheet and when the 
cake is cold cut in small squares. This may be 
iced with a plain boiled icing into which has been 
stirred one cup of chopped figs and nuts. 

And the icing — To a cup of granulated sugar add 
one-half cup water and let it boil until it strings 
from spoon, or hardens slightly in cold water. 
Have ready the whipped white of an egg (or two) 
and on this pour the boiling syrup, beating with 
silver fork. Add flavoring, and when the icing has 
thickened a little spread on the cake. 



-Page Fifty- six 



THE J. C. FORKNER FIG GARDENS RECIPES 

FIG LAYER CAKE— 

One cup each of butter and milk; two scant cups 
sugar; three cups flour; four eggs; two small tea- 
spoons baking - - powder. For icing: To a cup of 
granulated sugar add one-half cup water and let it 
boil till it strings from spoon or hardens slightly 
in cold water. Have ready the whipped white of 
an egg (or two) and on this pour the boiling syrup, 
beating with silver fork. Add flavoring, and as 
the icing cools, in it should be stirred one cup of 
chopped figs. When the icing has thickened a 
little spread it on the cake. 

FIG LOAF CAKE— 

Mix one-half pound figs (dried) with one-half 
pound of pecans, add one cup flour, three teaspoons 
baking-powder, one-fourth teaspoon salt, one-half 
cup sugar and two egg yolks beaten until thick, 
add one teaspoon vanilla and the egg whites beaten 
stiff. Bake in one deep loaf pan an hour in slow 
oven. 

A CRACKER-JACK— 

Six egg-yolks creamed; one cup of sugar; one 
cup of chopped figs; one cup of chopped nuts; four 
tablespoons of cracker-crumbs; one teaspoon of 
baking-powder; lastly, add the slightly beaten egg- 
whites. Bake slowly. 

A SPOERLEIN SPECIAL— 

Light part — Take one and one-half cups of sugar, 
one-half cup of butter, one-half cup of sweet milk, 
one-half cup of cornstarch, whites of four eggs, one 
and three-fourths cups of flour; one and one-half 
teaspoons of baking-powder. 

Dark part — One and one-half cups of sugar, yolks 
of four eggs, three-fourths cups of butter, one-half 
cup of water, one-half pound of seedless raisins, 
one-half teaspoon each of nutmeg and cinnamon, 
one-half pound of figs split the broad way, one- 
half teaspoon of soda, one teaspoon of cream of 
tartar, two cups of flour. 

When baked, put together, using the light and 
dark layers alternately, with or without icing. 

Filling For Cake. — Put one-half pound of figs, 
chopped fine, in a saucepan with one pint of cold 
water and one cup of sugar; cook slowly, until 
thick enough to spread without running, then let 
cool. Then, with the whites of three eggs and 
two tablespoons of water mix powdered sugar 
enough to make stiff; spread on the cake rather 
thickly, then a layer of the figs, and on top of the 
figs spread another layer of the eggs and sugar 
mixture. This makes a filling of about an inch in 
thickness. The whole, just Angels' food. 



Page Fifty- seven- 



THE J. C. FORKNER PIG GARDENS RECIPES 



SAVON APPLE CAKE— 

One and one-half cups of brown sugar, one-half 
cup of butter, one and one-half cups warm apple- 
sauce, two cups of flour, two level teaspoonfuls 
of soda, one teaspoonful of cinnamon, one tea- 
spoonful of nutmeg-, one- half cup of chopped nuts, 
one cup of chopped fig's. Cream the butter and 
sugar, add the warm apple-sauce, soda and flour; 
roll fruit and nuts in flour and add last. Bake 
slowly, taking care that the mixture don't fall. 



S. H. N. FRUIT CAKE— 

One pound of butter, one pound of dark brown 
sugar, one pound of flour, "browned"; two nut- 
megs, two teaspoons of cloves, two teaspoons of 
cinnamon, ten eggs, two pounds of figs chopped 
fine, two pounds of raisins, two pounds of currants, 
one-half pound of citron, two pounds of English 
walnut-meats, one pint of black molasses, one tea- 
spoon of soda, one-half cup of rose-water. Bake 
three or four hours. 



BAYLEY LOAF- 
TWO cups of sugar, one cup of butter, both 
beaten to a cream; three eggs, the whites beaten 
separately; three cups of flour, with one teaspoon 
of cream of tartar stirred in; stir well the yolks 
of the eggs with the sugar and the butter; add 
two cups more of flour, with one teaspoon of cream 
of tartar, one cup of sweet milk, the whites of 
the eggs, and stir well together. Add one nutmeg, 
one pound of dried figs (ground), one-half pound of 
raisins (dredged with flour), one teaspoon of soda 
dissolved in four tablespoons of water. This makes 
two goodly loaves. 



A JOHNSON BROWNIE— 

One-half pound of ground dried figs, one cup of 
raisins, one even teaspoon of soda dissolved in one 
cup of boiling water poured over the figs and 
raisins. Let stand while mixing the cake part. 
One cup of sugar, one-half cup of butter; cream 
the butter and add four eggs, reserving- two whites 
for the icing. Do not beat the eggs, but stir them 
into the cake; add chopped nuts to suit the in- 
dividual taste; add one teaspoon of cinnamon, one - 
half teaspoon of allspice and a part of a grated 
nutmeg; one and one-half cups of flour, one tea- 
spoon of baking-powder. Bake in three layers 
and then ice. 



" — Page Fifty- eight 



THE J. C. FORKNER PIG GARDENS RECIPES 



J. A. S. FIG LOAF— 

One cap of sugar, a half- cup of shortening-, one 
cup of figs, one cup of raisins, one and one-half 
cups of flour, two eggs; one teaspoonful each of 
cinnamon, nutmeg and vanilla. Chop the figs and 
the raisins fine, pour over them one cup of boil- 
ing water, add one teaspoonful of soda. Cool, 
before mixing in the other ingredients. Place in 
a well- greased pan, and bake slowly. 

A LULU C. LAYER— 

One- third cup of butter, one cup of sugar, one 
egg, one cup of milk, one-half cup of chopped figs, 
two cups, of flour, one-third teaspoon of salt, two 
teaspoons of baking-powder. Beat the butter and 
sugar until creamy; add the beaten egg and milk; 
add the figs; stir in the flour, salt and baking- 
powder sifted together. Bake in layers for about 
twenty minutes and fill with the "Belmont Ave." 
Filling. 




Page Fifty-nine- 



THE J. C. FORKNER PIG GARDENS RECIPES 



FILLING FOR CAKES 



BELMONT AVE. FILLING— 

One pound of figs, one cup of water, two table- 
spoons of sugar, the juice of one lemon. Put the 
figs through a medium meat-chopper; add the 
water and the sugar, and cook until a thick pulp 
is formed; add the lemon- juice, beat well, and 
when cool, spread between the layers of cake. This 
is fine as a filling for any plain cake. 

FIG FILLING-JELLY FOR CAKE— 

Chop or shred one pound of figs and boil until 
tender in one coffee- cupful of water, in double 
boiler. Add one and one-half cups of sugar and 
one teaspoon of vanilla. Boil down until smooth 
and thick. Spread while warm. 

FIG SNOW FOR FILLING— 

Mix fig pulp (fresh, or steamed, or stewed) with 
whipped cream or meringue as for Banana Filling 
for Banana Layer Cake. 

FIG FILLING— 

Scald, dry and chop one-half pound figs (dried), 
add to one-half cup cream whipped stiff with one 
teaspoon lemon-juice. Fill cakes and cover with 
frosting. 

FIG AND DATE FILLING— 

One cup of figs, one cup of dates, one-half cup 
of sugar, one-half cup of boiling water, the juice 
of one-half lemon. 

Wash, dry and chop the figs; wash, dry, stone 
and chop the dates; mix fruit with sugar, water 
and lemon-juice, and cook over hot water until 
thick enough to spread. 



— Page Sixty 



THE J. C. FORKNER PIG GARDENS RECIPES 



FIG FILLING— 

Put one cupful of water into a saucepan over 
the fire and add one-half cupful of sugar. Add one 
pint of figs, finely chopped, to the syrup and cook 
tog-ether until soft and smooth. When cold, spread 
between the layers of the cake. 

FIG FROSTING— 

One cup of confectioners' sugar, one egg white, 
one teaspoon flavoring extract, one-half teaspoon 
of lemon-juice. Mix ingredients and mix until 
thick. Add one cup of figs which have been boiled 
in one-half cup of water until tender, and chopped 
until fine. 




Page Sixty-one — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG PIE 



THOMPSON PIE— 

Put crust in pan, peel and slice fresh figs in 
pan, sprinkle with sugar and a little cinnamon, 
add a little water, put on top crust and bake in 
a rather slow oven. 

A POLLY PASTRY— 

For two pies use a pound of dried fig's. Wash 
them and place in a crock with a quart of milk 
to heat slowly. When soft, crush them or put 
through a colander. Add an egg or a teaspoon of 
dissolved cornstarch to thicken, then place in a 
baked pastry shell. Whipped cream or a meringue 
may be used with this or thin lattice strips of 
paste laced over it. 

FIG-NUT PIE— 

One cup of ground figs; one-half cup of nut- 
meats; one-third cup of sugar; one cup of milk; 
two cups of water; yolks of three eggs; whites of 
eggs for frosting; four tablespoons of cornstarch. 

Grind the figs and the nuts, add to milk and 
water and heat; add the sugar, and when all is 
mixed, stir in the cornstarch which has been made 
smooth with a little milk; add the egg-yolks, cook 
a little longer, then put into the previously-baked 
crusts. Sufficient for two large pies. 

COTTAGE CHEESE PIE— 

One-half cup of finely-chopped figs soaked in 
one cup of milk for about two hours; one cup of 
very fine, smooth cottage cheese — add to this two 
well-beaten eggs. Add gradually one-fourth cup 
of sugar, then add the milk and the figs; one-half 
teaspoon of salt, and one tablespoon of lemon- 
juice. Bake in one crust. 



— Page Sixty- two 



THE J. C. FORKNER FIG GARDENS RECIPES 



SOUR CREAM PIE— 

One cup of sour cream; one cup of sugar; one 
cup of dates; one teaspoon of vinegar, one tea- 
spoon of cinnamon; one-half teaspoon of cloves. 
Line a pan with the crust, bake a little, add the 
filling, and bake until the filling- is set. 

SWEET CREAM PIE— 

Make and bake a crust and set it away to cool. 
One cup of whipped cream; two teaspoons of 
sugar; one-half cup of finely-ground figs; flavor- 
ing to taste. Whip the cream until stiff, then add 
the figs, sugar and flavoring. When the crust is 
cool, fill in with the cream, and set in a cool place 
until used. Must be eaten the same day it is 
made. 



FIG CREAM PIE— 

Four tablespoons of Crisco; four tablespoons of 
flour; three-quarters teaspoonful of salt; two cups 
of milk; one-half cup of sugar; one cup of chopped 
figs; two eggs well-beaten; plain pastry. 

Melt the Crisco and in it cook the flour and salt 
till frothy; add the milk and stir until boiling; add 
the sugar and the figs, and stir until the figs are 
softened a little. Beat in the eggs; turn into pie- 
plate lined with pastry. Bake until the crust is 
brown and the custard set. 

BUTTERMILK PIE— 

One cup of buttermilk; one -fourth cup of sugar; 
one cup of chopped figs; one tablespoonful of flour; 
one -half teaspoon of cinnamon. Bake in two 
crusts. 

COMBINATION PIE— 

Two cups of chopped figs; one cup of raw 
apples; one egg; one-fourth cup of sugar; one and 
one-half cups of milk. Put the figs and apples 
through a meat-chopper; add the rest of the in- 
gredients, and bake in one crust, with twisted 
straps across the top. 

CHRJSTMAS PIE— 

Three large lemons; two dozen apples; two 
pounds of seedless raisins; one pound of currants; 
four pounds of brown sugar; one ounce each of 
candied orange, lemon and citron peel; one small 
pot of marmalade; one and one-half pounds of 
suet; one pint of boiled cider. Bake in the same 
manner as a mince pie. 



Page Sixty- three — 



THE J. C. FORKNER FIG GARDENS RECIPES 



A JENNEY JOY— 

Cut fine three -fourths of a pound of fresh or 
dried figs; add one and one-half cupfuls boiling 
water and let it cook about a half-hour, or until 
the skins of the figs are tender; beat the yolks of 
two eggs; add two teaspoons of sugar, and beat 
again, with a few grains of salt; stir this into the 
figs and let cook until the egg is set, stirring mean- 
while. Turn into a plate lined with cooked pastry. 
Beat whites of two eggs very light; gradually beat 
in four tablespoonfuls of sugar and spread over the 
pie. Dredge with granulated sugar; let cook in a 
very slow oven for about twenty minutes. 

CLAYTON PIE- 
Two cups of figs, one cup of raisins, one-half cup 
of sugar, make paste with one and one-half cups of 
water. Use seedless raisins whole, chop the figs, 
add the sugar and cook until well-done; cool, and 
bake between two crusts for twenty minutes. This 
recipe is delicious with but the figs, adding the 
juice of one-half of a lemon. 




— Page Sixty-four 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG STEWS & STEAMS 



STEWED FIG FAVORITES— 

Figs may be stewed in three different ways, if 
the dried fruit is used: — 

1 — Wash figs and place in cold water over night, 
using a pint of water to a pound of figs. Next 
morning bring the figs (in same water) slowly to 
a boil and when tender add half the quantity of 
sugar that there is juice, cooking down until the 
syrup is thick. Serve cold with cream. 

2 — Stem the figs till soft, then place them in boil- 
ing syrup for a moment, setting them back where 
they .will not even simmer, for twenty minutes or 
more, when remove the figs, cook down syrup till 
thick and pour it over the fruit. 

3 — Wash and cover the figs with wine, letting 
stand over night. Then barely simmer till tender, 
treating the syrup as above. 

Fresh figs require simply to simmer for a few 
moments in a very little water before adding sugar, 
when let a syrup form before removing. Pineapple, 
ginger, lemon, rhubarb or other fruits may be used 
to flavor. 

STEAMED TASTIES— 

One-third cup finely-chopped figs, one-half table- 
spoon sugar, one-fourth cup water, one teaspoon 
lemon-juice, few grains of salt. Cook figs, sugar 
and water two hours in top of double boiler. Add 
lemon-juice and salt. Chill before serving. One- 
half tablespoon Sherry wine may be added if de- 
sired. 

A SAXON SUGGESTION— 

One-half pound of figs, one pound of prunes, one- 
half pound of raisins. Cook prunes until soft, stone 
them, add the raisins and figs (which may be cut), 
boil a few minutes until soft. Can be used with 
nuts and rice as a pudding, or when cold as a 
spread for bread. 



Page Sixty-five 



THE J. C. FORKNER FIG GARDENS RECIPES 



STEAMED FIGS— 

This should be done always in closed but not 
tightened jars. Families may use a common wash- 
boiler, furnished with a loose inner perforated bot- 
tom of tin or galvanized iron, kept from the bot- 
tom by four stout legs soldered to the loose 
bottom. The space below the bottom is nearly 
filled with water. The jars, with fresh figs, are 
placed above, and finally over the boiler is put its 
regular cover. This is a much better way than 
boiling the figs in kettles of any kind over direct 
fire, as it prevents burning or mashing of the figs, 
saves handling, preserves the flavor, etc. 

CREAMED FIG STEWS— 

Use the large, whole figs, usually seen in bags. 
Wash them in lukewarm water, then add fresh, 
cold water and let them soak until plump. Heat 
gradually and let them simmer until very tender 
Skim them out and boil down the syrup until 
thick, adding lemon- juice to remove the excess of 
sweet. Strain it over the figs and serve cold, with 
plain cream, or surrounded with whipped cream. 

A LOWNEY FAVORITE— 

Wash the figs; cut in pieces; for each cup of figs 
add one-quarter cup of cold water; simmer one 
hour; add sugar and lemon- juice if desired. 

HUFFMAN HOUSE STEAMS— 

Wash the figs in hot water, cut off the stems 
and blossom ends; place in a steamer or in a 
colander over hot water, cover tightly and steam 
from twenty to thirty minutes. Serve with or 
without cream. This is one of the most delicious 
ways of serving figs. 




— Page Sixty- six 



THE J. C. FORKNER FIG GARDENS RECIPES 



SANDWICHES 



HENSON SANDWICHES— 

Six ounces of chopped fig's; half a glass of water; 
one tablespoon of orange-flower water; whipped 
cream, violets and Angelica. 

Stew the figs until the water is absorbed; add 
the orange-flower water; cool and spread on 
wafers. Decorate with the cream, violets (and 
Angelica. 

PEANUT-FIG SANDWICHES— 

Chop fine a quarter of a pound of figs; add to 
them a quarter of a cup of water, and cook to a 
smooth paste; add one-third of a cup of peanuts, 
ground and mixed to a paste, with the juice of a 
lemon. When cold, spread on thin slices of bread 
or cake. 

FIG-NUT SANDWICHES— 

Chop one-fourth pound of figs very fine, add 
one-fourth cup of water, and cook to a smooth 
paste; add, also, one-third cup of almonds, 
blanched, chopped very fine and pounded to a 
paste with a little rose-water, also the juice of 
half a lemon. When cold, spread the mixture upon 
lady- fingers or cakelets, white or yellow, press an- 
other above the mixture and serve upon a hand- 
some doyle- covered plate. Bread may be used 
instead of the cake. 

HURRY-UP SANDWICHES— 

Chop dried figs until soft enough to spread be- 
tween thin slices of buttered bread. If good butter 
and wholesome white or brown bread are used one 
has a most satisfying luncheon, one that contains 
all the requirements of fat, sugar, nitrogen, etc. 
One may substitute finely-chopped nuts for the 
butter, for variety, if one wishes. 



Page Sixty- seven — 



THE J. C. FORKNER FIG GARDENS RECIPES 



CREAMED-FiG SANDWICHES— 

Chop figs fine. Add half as much finely- chopped 
English walnut or pecan-meats; moisten with 
creamed butter, add a pinch of salt and spread 
between two thin slices of bread. 

SUPREME SANDWICHES— 

Stew the figs, season with wine and lemon- 
juice, and use for a filling with white of graham 
bread sandwiches. 

ONE-MINUTE SANDWICHES— 

Fill thinly- sliced bread and butter sandwiches 
with stewed figs. 

FIG-CHEESE SANDWICHES— 

Wash one-half pound of pitted prunes; mix with 
one-half pound of seeded raisins, one-half pound 
of stoned dates, one-half pound of washed dried 
figs, one-fourth pound of blanched almonds, one- 
fourth pound of Brazil nuts, and one -fourth pound 
of pecan nuts. Put all through a meat-chopper; 
first a little of the fruit, then a few of the nuts. 
Continue this until all of the fruit and nuts are 
chopped and mixed. Add the juice of two oranges, 
and knead with the hands. Pack down in baking- 
powder cans and stand aside in a cool place. 

When wanted for use, set the pan in a pan of 
hot water, loosen the sides and pull out. Slice 
thin. 

This may be served in the same manner as cold 
meat for either luncheon or supper. 




--Page Sixty-eight 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG TURNOVERS 



A HENSON SPECIAL— 

Mix and sift three cups of flour, three-quarters 
of a teaspoonful of salt, and four teaspoonfuls of 
baking-- powder. Rub one and a half teaspoonfuls 
of butter into the flour; beat one egg; add to the 
egg* one cup of milk, and add gradually to the 
flour. The dough should be soft but not wet. Turn 
out on flour-board and roll to a half-inch thick- 
ness; cut with a biscuit cutter; dip a silver knife- 
handle into flour and bend the cakes in the middle 
by pressing the knife on them. Have ready eight 
or ten figs chopped fine; put a tablespoonful of 
the figs on half of the cake, brush over lightly 
with the white of an egg, fold over the figs and 
press the edges together. Bake for twenty minutes 
in a quick oven. Serve hot. 



CHRISTY TURNOVERS— 

One quart of whole-wheat flour, one tablespoonful 
of butter, one egg, one-half teaspoonful of salt, one 
and one-half cups of milk, two teaspoonfuls of 
baking-powder. Add the salt and baking-- powder 
to the flour, and sift. Rub in the butter; beat the 
egg, add to it the milk, and add this gradually to 
the flour. The dough must be soft, but not too 
wet. Turn it out quickly, roll into a sheet a half- 
inch in thickness, cut with a large round cutter. 
Dip a knife-handle into flour, press down in the 
center of each biscuit, making a sort of hinge. 
Have ready eight or ten pulled figs chopped fine. 
After making the hinge, put a tablespoonful of the 
fig mixture on half the roll, brush inside the edg-e 
with white of egg, fold over the other half, press 
the two together, brush with milk and bake in a 
quick oven twenty minutes. Stand in a greased 
shallow pan sufficiently far apart not to touch in 
the cooking. Serve warm with a pitcher of cream 
or milk. 



Page Sixty- nine — 



THE J. C. FORKNER FIG GARDENS RECIPES 



H. A. R. TURNOVERS— 

One cup chopped fig's, one-half cup of sugar, one 
heaping- teaspoonful of flour, one tablespoonful of 
orange juice, the grated rind and juice of one 
lemon. Mix all together. Roll a rich pie-crust thin, 
cut into four-inch lengths or squares; on one-half 
of these squares put a tablespoonful of the mix- 
ture, and cover the other half of pie-crust square, 
press the edges tightly and bake in a moderate 
oven. i 




-Page Seventy 



THE J. C. FORKNER FIG GARDENS RECIPES 



CANNED FIGS 



CANNED FIG DROPS— 

To three quarts boiling- water add two heaping 
tablespoonfuls soda; now dip your figs in the water 
for one minute and skim them out; then wash 
them thoroughly in two or three waters, or until 
there is no color left in the water. To ten pounds 
of figs allow eight pounds of sugar; add just enough 
water to dissolve the sugar; when boiling hot drop 
in the figs, having first selected them with care so 
as to avoid any that are broken or over-ripe; let 
them simmer slowly two hours; now remove the 
figs and boil down the syrup quite thick; replace 
the figs; bring all to a boiling heat, after which 
they are ready for canning after the usual method. 
A few slices of lemon with its juice will improve 
it^ flavor. 

a winter delight— 

Figs for canning should be sound and firm. Treat 
them for a soda bath, as for preserving. Rinse 
through two cold-water baths, drain and cook for 
forty to sixty minutes in the syrup (two cupfuls 
of sugar, four cupfuls of water;. Cool, pack and 
cover with the syrup and process for thirty min- 
utes in quart jars. When canning in tin, the figs 
retain a better color and flavor if canned in 
enamel-lined cans. 




Page Seventv-one — 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG BREAD & BISCUITS 



STEAMED INDIAN BREAD— 

One and one-half cups corn meal, one cup rye 
meal, one-half cup of flour, one and one-half tea- 
spoons soda, one teaspoon salt, two -thirds cup of 
molasses, one cup of water, one cup of milk, one 
cup of chopped figs. 

Mix and sift dry ingredients, add molasses, 
liquid and figs. Pour into greased one-pound 
baking-powder boxes, and steam steadily for one 
and three-quarter hours. Or pour into a large 
greased mold and steam for three hours. 

CAMBRIDGE MUFFINS— 

One-quarter cup shortening, one-fourth cup 
sugar, one egg, three-fourths cup of milk, two 
cups flour, four teaspoons baking-powder, one- 
quarter teaspoon salt, one cup chopped figs. 

Cream the shortening; add the sugar and egg 
well-beaten; beat well, add the milk, flour, baking- 
powder and salt, which have been sifted together; 
add the figs; beat again, and bake in hot, greased 
muffin pans twenty minutes in a moderate oven. 

fig rolls- 
two cups flour, four teaspoons baking-powder, 
one teaspoon salt, two tablespoons shortening, 
three-fourths cup of milk. 

Mix and sift dry ingredients, rub in shortening 
until fine and crumbly, and add milk to form a 
soft dough; a little more or less may be required, 
according to the brand of flour used. Roll out 
one-half, and cut in rounds, with three-inch cutter; 
spread with soft butter, sprinkle with cinnamon 
and sugar and put sliced figs on half of each roll; 
fold over, press edges firmly together, brush with 
milk, and bake in hot oven fifteen minutes. Allow 
one-half teaspoon cinnamon to two tablespoons of 
sugar. 



— Page Seventy-two 



THE J. C. FORKNER FIG GARDENS RECIPES 



MARY GREEN BREAD— 

One cup corn meal, one cup entire wheat flour, 
one cup white flour, one and one-half teaspoons 
salt, one-fourth teaspoon soda, five teaspoons 
baking-powder, one-fourth cup molasses, one cup 
chopped figs, one-half cup chopped nut-meats, one 
egg well-beaten, one and one-fourth cups milk. 

Mix and sift dry ingredients; add other in- 
gredients in order given; mix well, turn into a 
greased bread-pan, cover with a cloth, let stand 
fifteen minutes; bake in a moderate oven fifty 
minutes. 

BREAD OF LIFE— 

One cup scalded milk; one cup boiling water; 
one-fourth cup molasses, two tablespoons of 
shortening, two teaspoons of salt, one-half yeast 
cake, one-fourth cup lukewarm water, four cups 
entire wheat flour, one cup chopped figs. 

Mix milk, water, molasses, shortening and salt; 
when lukewarm, add yeast, dissolved in lukewarm 
water, and flour; mix and beat well; let rise until 
double in bulk; add figs, beat well, turn into two 
greased bread-pans; let rise until light, and bake 
one hour. The oven should be hot for the first 
fifteen minutes, and . then the heat should be re- 
duced. 



FIG GEMS— 

To half a cup of chopped figs add the well-beaten 
yolk of one egg, a pinch of salt, half a pint of 
sweet milk, two scant cups of flour in which two 
teaspoons of baking-powder have been sifted, add- 
ing a tablespoon of oil or butter before beating 
in the whipped white of the egg. Bake for twenty 
minutes rather briskly. 

GRAHAM BISCUIT DREAMS— 

Scald one cupful of sweet milk; add one-fourth 
cupful of granulated sugar, one-half teaspoon of 
salt, one heaping-tablespoon of butter; stir until 
the sugar is dissolved and the butter is melted, 
then set aside to cool. 

In another dish mix one and one -half cupfuls 
of graham flour, one cupful of white flour, and 
two and one-half rounded teaspoonfuls of baking- 
powder. When the milk is cold add to the dry 
ingredients with one well-beaten egg. Beat the 
whole vigorously for a few minutes, stir in one- 
half cupful of figs, chopped very fine and dredged 
with flour. Fill hot, greased gem -pans half full 
and bake in a hot oven to a golden brown. 

These are delicious with jam or marmalade. 



Page Seventy-three 



THE J. C. FORKNER FIG GARDENS RECIPES 



MERIHEW WHITE LOAF— 

Three cups of flour; three cups of chopped fig 1 ?; 
one cup of chopped nuts; two cups of milk; one 
teaspoon of salt; three tablespoons of baking- 
powder; one tablespoon of shortening - . Mix well, 
put into a bread-pan and bake one hour. 



M. M. A. FIG-COFFEE BREAD— 

Sift together two cups of flour, two tablespoons 
of sugar, one-half teaspoon of salt, four level 
teaspoons of baking-powder. Beat together three 
level tablespoons of Crisco, one-half cup of sweet 
milk and one egg. Beat well and add one- 
half cup of chopped dried figs (either black or 
white) ; add nuts if desired. Add more milk if 
batter seems too stiff. Pour* into a greased baking- 
pan and cover with the following mixture: 

Fig-Coffee Bread Mixture. — Two tablespoons of 
flour; one tablespoon, level full, of cinnamon; four- 
tablespoons level-full of sugar, four tablespoons 
level-full of butter. Mix in a bowl and set in a 
pan of warm water. Cover the pan of dough and 
let stand ten minutes in a warm place before 
baking. 

This bread is delicious, either warm or cold. 



ROBINSON BROWN BREAD— 

Two cups each of graham flour, rye meal and 
white corn meal, three and one-half cup of sweet 
fresh, or condensed milk, two heaping teaspoons 
of baking-powder, two teaspoons of salt, one and 
one-half cups of corn syrup, one cup of figs, ground 
or cut up fine. 

Mix meal, flour, salt and baking-powder; add 
syrup and milk; after mixing thoroughly add the 
figs. This will fill three baking-powder cans 
(25 -oz.) two-thirds full; cover tightly; steam three 
and one-half hours, or till it stands the straw test; 
remove from cans, brown slightly in oven. Slice 
thin while hot and serve with butter, peanut butter 
or honey. It is also delicious for cold-lunch sand- 
wiches. 

PEARL FIG BREAD- 
TWO cups of chopped figs; four cups of flour; 
one egg; one-half cup of sugar; two cups of milk; 
one teaspoonful of salt; four teaspoons of baking 1 - 
powder. 

Sift the dry ingredients; add the eg-g well-beaten; 
add the figs and milk. Mix well together; let stand 
twenty-five or thirty minutes; bake in a moderate 
oven for forty-five minutes. 



-Page Seventy- four 



THE J. 



C. FORKNER FIG GARDENS RECIPES 



FIG MUFFINS— 

jssjss^x aa s?«ks 

for twenty-flve minutes in hot oven. 

BISCUITS O' BENT— 

Put two cups of flour into a pan, work into it 
^fourth cup of shortening, one teaspoonful of 

it two teasSoonfuls of baking-powder and one- 
fiS clp f|opped fig. Wet with one^of 

uSll STrtS enough £ handle. Roll to the usual 
thickness, and bake in a quick oven. 

FIG-YEAST BREAD— 

One cup of warm, left-over cereal; three table- 

""cereal, the sugar, the salt and the 
shortening add the yeast-cake dissolved in water, 
and sufficient flour to knead. Let rise over night 
Tn the morning when kneading, work in one-half 
cup of Enghsh walnut-meats, chopped, and one- 
hWcup of chopped figs. Shape into a loaf let 
rise; bake in a moderate oven. This bread is very 
good for sandwiches. 

HAYWARD BROWN BREAD— 

Two cups of yellow corn meal; one cup of rye 
or graham flour! one teaspoonful of salt; one tea- 
^oonfurof soda; one cup of very dark molasses; 
one and one-half pints of water; one cup of raisins, 
™t ™n of chopped figs. Put into a greased mold, 
and steam two^or three hours, either on a stove 
or in a fireless cooker. 



^§# 






i* 



Page Seventy-five- 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG COOKIES AND 
CRULLERS 



CHRISTMAS CAKES— 

Six eggs; one cupful of granulated sugar; one 
cupful of sifted bread-crumbs; one tablespoonful of 
lemon- juice; one cup of almonds chopped fine; one 
cup of figs chopped fine; one-half pound of dates 
chopped fine; one teaspoonful of baking-powder. 

Beat the egg-yolks and sugar well, and, grad- 
ually, in succession, beating well all the time, the 
lemon-juice, nuts, dates, figs, bread-crumbs and 
baking-powder mixed; add lastly the whites of eggs 
beaten until stiff. Bake in a single sheet about 
one-half inch in thickness. Cover with plain boiled 
icing, and sprinkle generously with a mixture of 
chopped figs, dates and nuts. Cut into small 
diamond shapes. 

DOROTHY ARLINE COOKEYETTES— 

One cup of sugar; one cup of butter; two eggs; 
one pound of chopped figs; one-fourth pound of 
chopped walnut-meats; one teaspoon of soda sifted 
into two cups of flour. Drop in small balls three 
inches apart on greased cookie tins. 

C. E. L. COOKIES— 

One cup of sugar, one-half cup of shortening, 
one-half cup of milk, one egg, a pinch of salt, two 
and one-half cups of flour, two heaping teaspoons 
of baking-powder; flavoring if desired. Roll 
cookies very thin; cut out and spread one teaspoon 
of the jam in the center of a cookies, placing an- 
other cookie over it — and bake in a moderate oven. 

Cookey Filling. — One cup of fig jam, two table- 
spoons of sugar, one tablespoon of flour; boil until 
thick. 



-Page Seventy-six 



THE J. C. FORKNER FIG GARDENS RECIPES 



FIG CRULLERS— 

One cup of butter, one and one-half cups of 
sugar, three eggs. Beat all to a cream. Add one 
teaspoonful of cinnamon, one of cloves, a cupful of 
walnut-meats in rather large bits; one pound of 
dried figs chopped fine; three and a half cupfuls 
of flour. Mix well, roll into a sheet and cut into 
shapes. Set in a cold place for an hour and fry- 
in a deep fat. 




Page Seventy- seven- 



THE J. C. FORKNER PIG GARDENS RECIPES 



ENGLISH CHUTNEY 
SAUCE 



ENGLISH CHUTNEY SAUCE— 

One-half pound of fig's; one-half pound of raisins; 
one pound of apples; one dozen ripe tomatoes (the 
canned fruit may be used); two red peppers; one- 
fourth cup of mint leaves (fresh or dried) ; six 
small onions; one ounce of white mustard seed; 
one and one-half quarts of vinegur, boiled and 
cooled (do not have too strong-); one pound of gran- 
ulated sugar. 

This requires no cooking. Put everything through 
the meat-grinder. Heat the salt and the sugar 
with the vinegar, and let cool before pouring over 
the rest of the ingredients. 

Pour all into a crock or jar, and let stand ten 
days, stirring each day — then it can be bottled. 
Fine with meats. 

TAMARIND CHUTNEY— 

Two pounds of figs; one-half pound of green 
ginger-root; one pound of layer raisins; two table- 
spoons of salt; one pound of onions; one-fourth 
pound of chillies; one-fourth pound of brown sugar; 
one-half pint of vinegar; a one-half pound jar or 
bottle of tamarinds. 

Remove the stones from the tamarinds and chop 
fine; c^op the figs fine; stone and cut the raisins 
in quarters; chop the onion fine; pound the chillies, 
and scrape and slice the ginger. Mix all of the 
ingredients together, bottle and seal. 



— Page Seventy- eight 



THE J. C. FORKNER FIG GARDENS RECIPES 



INDEX 



Pages 

Dainty Delights 1-3 

Fig Specials 4-7 

Fig Confections 8-15 

Fig Tarts and Wafers 16-17 

Fig Ices 18-20 

Breakfast Specials 21-22 

Stuffed Figs 23 

Fig Pastes 24-25 

Fig Marmalade 26-27 

Fig Preserves 28-32 

Fig Salad 33-35 

Fig Pickles 36-38 

Fig Jams and Jellies 39-43 

Fig Puddings 44-51 

Sauces for Puddings 52 

Fig Cakes 53-59 

Filling for Cakes 60-61 

Fig Pie 62-64 

Stewed and Steamed Figs 65 ^6 

Fig Sandwiches 67-68 

Fig Turnovers r „ 69-70 

Canned Figs ....„.„__ 71 

Fig Bread and Biscuit 72-75 

Fig Cookies and Crullers 76-77 

Fig Sauces ,.„ 78 



CROWN PRINTING AND ENGRAVING CO. 
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